Braaied leg of lamb with gremolata

Choosing a deboned leg of lamb will speed up the cooking time – ask your butcher to do it for you. Opting to cook it with the bone in will add flavour.

More than 1 hour (plus marinating time)

Serves 6-8


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  • 4 cloves garlic, grated
  • ½ Tbsp (7ml) salt (preferably flakes)
  • Milled pepper
  • 1 Tbsp (15ml) coriander seeds, toasted
  • 2 tsp (10ml) olive oil
  • 3 sprigs rosemary, leaves finely chopped
  • 1.5kg deboned leg of lamb, secured with string



  • 1 punnet (20g) Italian parsley, leaves only
  • 1 large clove garlic
  • Salt and milled pepper
  • Grated peel of 1 lemon
  • Juice (30ml) of ½ lemon
  • 1 Tbsp (15ml) olive oil + extra for tossing
  • 2 anchovies, finely chopped (optional) 



  1. Preheat oven to 200°C.
  2. Crush garlic, pepper, coriander seeds, olive oil and rosemary using a pestle and mortar to create a paste.
  3. Rub all over lamb and rest for 20-30 minutes to bring meat to room temperature.
  4. Grill meat over medium coals (you should be able to hold your hand over coals for 5 seconds) for 10-15 minutes, turning regularly.
  5. Remove from coals and wrap in foil. 
  6. Roast in oven for 10-15 minutes or cook in a kettle braai for a medium-rare roast.
  7. Rest meat for about 10 minutes.
  8. Finely chop gremolata ingredients and toss with extra olive oil.
  9. Serve meat thinly sliced with gremolata on the side.


Browse more Easter lamb recipes here.


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