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Vampire Kill or Halloween Greek Lamb
Foodie blogger, Ishay Govender-Ypma shares a spooky recipe with us
'Trick or treat, smell my feet, give me something good to eat. They're out, they're out! The goblins are out!'
While some people have to face a scary meal most nights, for the lucky among us it's only on All Hallow's Eve. Try your hand at making this delicious vampire kill.
Ingredients
2kg leg lamb (I made an additional deboned 900g leg, along with this)
8 cloves of garlic, unpeeled
2 tsp crushed ginger and garlic paste (mine had a touch of chilli in it)
2 lemons, juiced
Large bunch oregano chopped
40g butter cubed
60 ml olive oil
1/2 cup water
Salt to taste
Method
Pre-heat oven to 200 degrees Celsius and butter a deep roasting dish to fit leg of lamb. Make incisions into the flesh and tuck cloves of garlic in. Carefully run your finger under the layer of fat (I trimmed most of this away) and tuck some oregano under and sprinkle liberally all over the top. Add half lemon juice over the leg and dot with butter. Pour oil over. Add to roasting pan and brown for 10 minutes per side. Remove from oven and lower heat to 150 degrees Celsius. Cover lamb with heavy duty foil, make two small gashes in the foil and bake. After the first hour, turn lamb over and add half the water and the lemon juice. There will already be juices released. Turn lamb over each hour or so, adding remaining water. Remove foil and cook for 30 minutes at 180 degrees to brown up a bit. (I did this on the Sunday).
* If you like, collect the pan juices, skim off the fat and thicken with a little flour to make a gorgeous gravy. Serve lamb with roasted potatoes and a green salad*
The meat will be tender. I served with various artisanal breads, as a take on Greek lamb in pita, along with a big bowl of hummus (Pus) and Tzatziki (Ghost and Goblin Pate). By that stage, the Halloween inspired names had run off with my mind. Plus decorate at will! Use the photograph for inspiration.
Visit Ishay's fab blog Food and the Fabulous for more amazing recipes. Or go here for her tapas board recipe and an indulgent fig and marscapone salad.
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