Final Braai Feast
Directions
- 1Build the fire by stacking wood high in a criss-cross pattern on top of a fire starter.
- 2Light the fire and let it burn down slowly to create good long-lasting coals.
- 3Prepare the lamb marinade with lemon segments, zest and juice, garlic, rosemary, olive oil, and a pinch of salt.
- 4Baste the marinade onto all sides of the lamb.
- 5Place the lamb directly onto the braai over low heat, allowing the fat to render slowly.
- 6While the lamb cooks, make a quick lamb sauce using mint, parsley, capers, anchovies, and red wine vinegar.
- 7Prepare the salad with fresh lettuce, goat's cheese, peas, shallots, and avocado, and set it aside to be dressed later.
- 8Assemble the potato bake with thinly sliced potatoes, béchamel, and fresh thyme.
- 9Bake the potato bake in the oven for about an hour.
- 10Finish the lamb by crisping up the fat and ensuring the meat is still tender.
- 11Prepare the braai toasties with cheese, tomato, red onion, chili, basil, and more cheese.
- 12Toast the braai toasties in a flip grid over low heat until the cheese oozes and they are crisp.
- 13Grill the boerewors over high heat, flipping it to ensure it stays slightly pink in the middle.
- 14Slice the lamb, which should be tender.
- 15Plate the lamb with the mint sauce underneath and microgreens on top.
- 16Toss the salad in a simple honey mustard vinaigrette.
- 17Build the final plate for serving.
Ingredients
- wood
- fire starter
- 1 rack of lamb, trimmed with backbone removed
- lemon segments
- lemon zest
- lemon juice
- garlic
- rosemary
- olive oil
- 1 pinch salt
- mint
- parsley
- capers
- anchovies
- red wine vinegar
- fresh lettuce
- goat's cheese
- peas
- shallots
- avo
- potatoes, thinly sliced
- béchamel
- fresh thyme
- cheese
- tomato
- red onion
- chili
- basil
- boerewors
- microgreens
- honey mustard vinaigrette
Equipment
braaiovenflip grid
Tips
- Let the fire burn down slowly to get good long-lasting coals for the braai.
- Keep lamb marinade flavors simple to cut through the richness of the lamb.
- Cook lamb over low heat initially to render the fat slowly.
- For braai toasties, cook low and slow until cheese oozes out and they are perfectly crisp.
- Cook boerewors over high heat for a slightly pink middle.
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