KWV Classic Collection Braai Day Recipe Grilled Karoo lamb Shoulder with Salsa Verde & Olive
I love cooking lamb on the fire and there is nothing better than keeping it simple with these Karoo flavours. Preferably use lamb shoulder as meat cooked on the bone just tastes so much better. I twice cook the lamb first in the oven and then finish it on the fire. This guarantees the softest most succulent roast and best flavour. Serve with zesty salsa verde, lashings of olive oil, old school “Roosterkoek” with olives and roasted vine tomatoes. Simple has never tasted better.
Servings Prep Time
6-8people 20minutes
Cook Time
2hours
Servings Prep Time
6-8people 20minutes
Cook Time
2hours
Ingredients
Lamb
  • 1.5-2kg lamb shoulder on the bone
  • 10cloves garliccleaned
  • 200grams smoked bacon or pancetta
  • 10fresh rosemary tips
  • 1dash olive oil
  • 2tablespoons of Brenda’s Karoo Spice mix or a mixture of dried coriander, coarse salt and pepper
  • 4large onioncut into quarters
  • 1handful fresh thyme
  • 500ml white wine
Olive Roosterkoek
  • 1kg white bread flour
  • 1tablespoon sugar or honey
  • 15ml salt
  • 1packet dry yeast
  • 50ml olive oil
  • 600ml luke warm water
  • 1cup pitted or dried olives
Instructions
Oven
  1. 160 degrees celcius
Lamb
  1. Using a sharp pairing knife cut deep holes into the lamb and using your fingers widen the gaps, stuff with garlic, bacon and rosemary. Using a pestle and mortar ground the spice mix, cover the lamb generously with olive oil and rub the ground spices into the meat. Place in a large oven tray pour over the wine, place the onions around the meat and add the thyme and tightly cover with heavy duty foil, bake for two hours at 160 degrees celsius, remove from the pan and grill the meat on medium hot coals turning regularly for 45 minutes to an hour. Serve with salsa verde, olive roosterkoek and grilled vine tomatoes
Salsa Verde
  1. Combine on a chopping board a handful of capers, two large table spoons of anchovies, 3 cloves of garlic, a handful of fresh basil, Italian parsley and coriander and chop finely, place in a mixing bowl and add a good glug of olive oil, the juice of one lemon and season with salt and pepper
Olive Roosterkoek
  1. Combine all the dry ingredients in a mixer with a bread dough hook and mix, slowly start adding the oil and then the Luke warm water, mix until the gluten starts to develop or makes long strands, add the olives, place in a large bowl, cover with cling wrap and leave to rise in a warm spot until doubled in size. Remove form bowl, knock down the dough and cut into + – 16 balls, place on an oiled tray and leave to rise for about 20 minutes. Grill on a medium hot fire turning continuously until baked through.