Method

Prepare your kettle braai for the indirect cooking method by packing the two coal baskets with charcoal or briquettes and place them opposite each other on either side of the braai grid. Light them and once your charcoal is burning white, it’s time for the lamb to go on.

Nestle a foil tray on the bottom grid between the two charcoal baskets. Place the top braai grid on and pop the lamb in the middle so it has a charcoal basket on either side and does not sit directly over the charcoal. Pop the lid on and walk away for half an hour.

Next up, mix the rest of the ingredients and after half an hour you can start basting. Do so repeatedly for the duration of cooking. The best way to check how well the lamb is done is with a meat thermometer. For rare lamb, you want an internal temperature of no more than 60 °C. For medium rare 63, and for medium 66, for medium well 70 and for well done 75 °C.  

Make sure you cover the lamb with tinfoil and allow it to rest for at least 15 minutes before you carve.

To make a gravy: The cooking juices that collected in the foil tray make a great base for a yummy gravy! Simply add some water to it along with any leftover basting sauce. Add a slurry of cornflour (2 Tbsp mixed with 4 Tbsp of water) and cook it until it starts to thicken. Taste to see if it needs salt and adjust as needed.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za