Ingredients:

  • Leg or shoulder of lamb (a per 2-4 people depending on the size)
  • 3-4 garlic cloves, sliced
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 2 Tbs rosemary
  • 2 Tbs thyme

Preparation:

Pierce the lamb with a knife, and insert garlic. Marinate overnight in olive oil, wine, rosemary and thyme in the refrigerator.

Cooking:

  1. Fire your oven until hot, and then let the heat fall to a low to moderate temperature, roughly 350-400ºF.
  2. If you have fired your oven for a longer period (90 minutes or more), rake out the coals to allow the temperature to keep falling.
  3. If you do not have enough retained heat in the oven, you can  leave a small fire, or coals at the start of cooking.
  4. Place the lamb in a terracotta dish and add some fresh rosemary.
  5. You can even throw some fresh rosemary in the oven. It adds some spice to the air and the food.
  6. Roast for approximately 30 minutes per pound for medium-doneness

WOODFIRE PIZZERIA

Van Riebeeckshoff Mall
Shop 22
Koelenhof Road
Van Riebeeckshoff

Tel: 021 913 0302
Tel: 021 913 0221

…FREE DELIVERY…

WESTERN CAPE

44 Gemini Street
Brackenfell Industrial
Brackenfell
7560

Tel: 021 981 1372
Cell: 082 318 4992
Fax: 021 981 6775

GAUTENG

Plot 11B, Stegmann Avenue
Terenure
Kempton Park

Tel: 011 393 2597
Fax: 011 393 2589

Elsa-Marie: 083 273 9951
leanic@mweb.co.za