Braaied leg of lamb with chickpea salad and smoky sauce

Aromatic and succulent, this deboned leg of lamb with trimmings makes for a Mediterranean feast.

More than 1 hour (plus marinating time)

Serves 8


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  • ¼ cup (60ml) oil
  • 2 cloves garlic, grated
  • ½ punnet (10g) each rosemary, parsley and mint, chopped
  • Juice (120ml) and grated peel of 2 lemons
  • 1 (about 1.8kg) leg of lamb, deboned
  • Salt and milled pepper



  • 2 large brinjals, halved and flesh scored
  • Glug oil
  • 2 onions, chopped
  • 4 cloves garlic, grated
  • 4cm knob ginger, grated
  • 1 Tbsp (15ml) each cumin and coriander seeds, ground using a pestle and mortar
  • 2 tsp (10ml) smoked paprika
  • 1 sachet (50g) tomato paste
  • 1 can (400g) chopped tomatoes
  • Juice (60ml) of 1 lemon
  • Pinch brown sugar



  • 1 cup (250ml) couscous, cooked
  • 2 cans (400g each) chickpeas, drained and rinsed
  • 1 punnet (200g) cherry tomatoes, halved
  • ½ punnet (10g) each parsley, coriander and mint, roughly chopped
  • 2 discs (40g each) feta, crumbled
  • Glug olive oil
  • Lemon juice, to taste



  1. Combine oil, garlic, herbs and lemon juice and peel.
  2. Season lamb well and rub with oil mixture.
  3. Marinate, covered, at room temperature for 1 hour, or until meat has evenly reached room temperature.
  4. Braai lamb for about 45-55 minutes over medium-hot coals, turning regularly.
  5. Cook brinjals alongside lamb until well-charred, about 10-15 minutes, turning regularly.
  6. Heat oil in a pot and sauté onions for 5 minutes until golden.
  7. Add garlic and ginger and fry for a minute.
  8. Cut brinjals into chunks and add to pot along with spices, frying for 2 minutes until spices smell fragrant.
  9. Add tomato paste, cook until sticky and tip in chopped tomatoes.
  10. Season and add a splash of water, lemon juice and sugar.
  11. Cook for about 10 minutes.
  12. Toss salad ingredients together on a platter.
  13. Serve salad topped with sliced lamb, with smoky brinjal and tomato sauce on the side.


Browse more Easter lamb recipes here.


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