Turkish roast lamb with a South African twist for Sunday lunch
It's time for some outdoor cooking with this Turkish roast lamb cooked in a cast-iron potjie with your favourite sides, shared with friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thesouthafrican.com.
Ingredients
- 1 leg of lamb or a whole shoulder (ask your butcher do debone it for you)
- ¼ cup olive oil
- juice of ½ lemon
- 1 tsp. salt
- ½ tsp black pepper
- 4-5 bay leaves
- 2-3 fresh rosemary sprigs
- 1 l of water (you can also use half white wine half water)
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