Final Braai Feast

360 mins
Serves 1
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Directions

  1. 1Build the fire by stacking wood high in a criss-cross pattern on top of a fire starter.
  2. 2Build the fire by stacking wood high in a criss-cross pattern on top of a fire starter.
  3. 3Build the fire by stacking wood high in a criss-cross pattern on top of a fire starter.
  4. 4Light the fire and let it burn down slowly to create good long-lasting coals.
  5. 5Light the fire and let it burn down slowly to create good long-lasting coals.
  6. 6Light the fire and let it burn down slowly to create good long-lasting coals.
  7. 7Prepare the lamb marinade with lemon segments, zest and juice, garlic, rosemary, olive oil, and a pinch of salt.
  8. 8Prepare the lamb marinade with lemon segments, zest and juice, garlic, rosemary, olive oil, and a pinch of salt.
  9. 9Prepare the lamb marinade with lemon segments, zest and juice, garlic, rosemary, olive oil, and a pinch of salt.
  10. 10Baste the marinade onto all sides of the lamb.
  11. 11Baste the marinade onto all sides of the lamb.
  12. 12Baste the marinade onto all sides of the lamb.
  13. 13Place the lamb directly onto the braai over low heat, allowing the fat to render slowly.
  14. 14Place the lamb directly onto the braai over low heat, allowing the fat to render slowly.
  15. 15Place the lamb directly onto the braai over low heat, allowing the fat to render slowly.
  16. 16While the lamb cooks, make a quick lamb sauce using mint, parsley, capers, anchovies, and red wine vinegar.
  17. 17While the lamb cooks, make a quick lamb sauce using mint, parsley, capers, anchovies, and red wine vinegar.
  18. 18While the lamb cooks, make a quick lamb sauce using mint, parsley, capers, anchovies, and red wine vinegar.
  19. 19Prepare the salad with fresh lettuce, goat's cheese, peas, shallots, and avocado, and set it aside to be dressed later.
  20. 20Prepare the salad with fresh lettuce, goat's cheese, peas, shallots, and avocado, and set it aside to be dressed later.
  21. 21Prepare the salad with fresh lettuce, goat's cheese, peas, shallots, and avocado, and set it aside to be dressed later.
  22. 22Assemble the potato bake with thinly sliced potatoes, béchamel, and fresh thyme.
  23. 23Assemble the potato bake with thinly sliced potatoes, béchamel, and fresh thyme.
  24. 24Assemble the potato bake with thinly sliced potatoes, béchamel, and fresh thyme.
  25. 25Bake the potato bake in the oven for about an hour.
  26. 26Bake the potato bake in the oven for about an hour.
  27. 27Bake the potato bake in the oven for about an hour.
  28. 28Finish the lamb by crisping up the fat and ensuring the meat is still tender.
  29. 29Finish the lamb by crisping up the fat and ensuring the meat is still tender.
  30. 30Finish the lamb by crisping up the fat and ensuring the meat is still tender.
  31. 31Prepare the braai toasties with cheese, tomato, red onion, chili, basil, and more cheese.
  32. 32Prepare the braai toasties with cheese, tomato, red onion, chili, basil, and more cheese.
  33. 33Prepare the braai toasties with cheese, tomato, red onion, chili, basil, and more cheese.
  34. 34Toast the braai toasties in a flip grid over low heat until the cheese oozes and they are crisp.
  35. 35Toast the braai toasties in a flip grid over low heat until the cheese oozes and they are crisp.
  36. 36Toast the braai toasties in a flip grid over low heat until the cheese oozes and they are crisp.
  37. 37Grill the boerewors over high heat, flipping it to ensure it stays slightly pink in the middle.
  38. 38Grill the boerewors over high heat, flipping it to ensure it stays slightly pink in the middle.
  39. 39Grill the boerewors over high heat, flipping it to ensure it stays slightly pink in the middle.
  40. 40Slice the lamb, which should be tender.
  41. 41Slice the lamb, which should be tender.
  42. 42Slice the lamb, which should be tender.
  43. 43Plate the lamb with the mint sauce underneath and microgreens on top.
  44. 44Plate the lamb with the mint sauce underneath and microgreens on top.
  45. 45Plate the lamb with the mint sauce underneath and microgreens on top.
  46. 46Toss the salad in a simple honey mustard vinaigrette.
  47. 47Toss the salad in a simple honey mustard vinaigrette.
  48. 48Toss the salad in a simple honey mustard vinaigrette.
  49. 49Build the final plate for serving.
  50. 50Build the final plate for serving.
  51. 51Build the final plate for serving.

Ingredients

  • wood
  • wood
  • wood
  • fire starter
  • fire starter
  • fire starter
  • 1 rack of lamb, trimmed with backbone removed
  • 1 rack of lamb, trimmed with backbone removed
  • 1 rack of lamb, trimmed with backbone removed
  • lemon segments
  • lemon segments
  • lemon segments
  • lemon zest
  • lemon zest
  • lemon zest
  • lemon juice
  • lemon juice
  • lemon juice
  • garlic
  • garlic
  • garlic
  • rosemary
  • rosemary
  • rosemary
  • olive oil
  • olive oil
  • olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • mint
  • mint
  • mint
  • parsley
  • parsley
  • parsley
  • capers
  • capers
  • capers
  • anchovies
  • anchovies
  • anchovies
  • red wine vinegar
  • red wine vinegar
  • red wine vinegar
  • fresh lettuce
  • fresh lettuce
  • fresh lettuce
  • goat's cheese
  • goat's cheese
  • goat's cheese
  • peas
  • peas
  • peas
  • shallots
  • shallots
  • shallots
  • avo
  • avo
  • avo
  • potatoes, thinly sliced
  • potatoes, thinly sliced
  • potatoes, thinly sliced
  • béchamel
  • béchamel
  • béchamel
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • cheese
  • cheese
  • cheese
  • tomato
  • tomato
  • tomato
  • red onion
  • red onion
  • red onion
  • chili
  • chili
  • chili
  • basil
  • basil
  • basil
  • boerewors
  • boerewors
  • boerewors
  • microgreens
  • microgreens
  • microgreens
  • honey mustard vinaigrette
  • honey mustard vinaigrette
  • 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.