https://www.facebook.com/richter.taljaard/videos/10156531018703546/
RICHTER’S PULLED LEG OF LAMB
Dis mos nou hoe ‘n lamsboud uitmekaar moet val op’ n Sondag oggend!
- 1 leg of lamb (2,5 – 3 kg on the bone)
- 100 ml tomato sauce
- 100 ml Worcestershire sauce
- 100 ml chutney
- 10 ml salt
- 5 ml ground black pepper
- 1 cup of water
- 2 onions, cut into 8 pieces each
- 1 lemon, cut into 8 pieces
- 3 cloves of garlic, whole
- 2 carrots, roughly chopped
- Sauce:
- 50 ml corn starch (Maizena)
- salt, pepper, a sprig of fresh rosemary to taste
Preparation for overnight: (10 min)
Preheat oven to 110°C. Mix tomato sauce, Worcestershire sauce, chutney, salt and pepper into a sauce and cover the top of the lamb with it.
Add rest of ingredients into roasting pan and cover with a lid or foil.
Leave in oven overnight (9 hours approx.)
Next Morning: (40 min)
Remove the lamb from the sauce.
Remove the bones (the lamb should be soft enough to just pull the bones out). Start pulling the lamb apart as fine or chunky as you prefer. The lamb will probably be too soft to cut.
Remove the lemon peel and reduce the sauce. Add the corn starch (prep it with a bit of the sauce before adding it into the main sauce, otherwise it will make lumps). Add the salt, pepper and rosemary and cook it for 20 minutes.
Pour over the pulled lamb.
Serve with rice or couscous
Enjoy!
Recipe and video: Richter Taljaard
