Capetown Lamb South Africa

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Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!

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Steps

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Using the.

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Insert a sliver each of garlic and ginger into each slit.

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Place the lamb in a non-reactive roasting pan and set aside while you prepare the marinade.

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Combine the worcestershire sauce , soy sauce , sugar , both the mustards , lemon juice , oil , garlic , ginger , scallions , red pepper flakes , coriander , and cumin seeds in a small , heavy saucepan and bring to a boil over medium heat , stirring to dissolve.

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The sugar.

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Cook until thick and syrupy , about 3 minutes , stirring.

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Frequently to prevent sticking.

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Remove from the heat and taste for seasoning , adding salt and pepper as necessary.

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Let cool to.

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Room temperature.

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Pour half the cooled marinade over the lamb in the roasting pan , brushing to coat on all sides.

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Cover and let marinate , in the.

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Refrigerator , for 3 to 8 hours.

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Set up the grill for indirect grilling.

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Placing a large drip pan in the center , and preheat to medium.

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When ready to cook , place the lamb on the hot grate over the drip.

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Pan and .

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Ingredients

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leg of lamb, garlic cloves, fresh ginger, worcestershire sauce, soy sauce, brown sugar, dijon mustard, dry mustard, fresh lemon juice, olive oil, scallion, red pepper flakes, ground coriander, cumin seed, salt & freshly ground black pepper