# Final Braai Feast

A special South African barbecue featuring lamb, salad, potato bake, braai toasties, and boerewors, prepared from scratch as a farewell meal.

- Total time: 360 min
- Cuisine: French
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- braai
- oven
- flip 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.

## Source

- Original video: https://www.instagram.com/reel/DUGY999jEjC/?igsh=MTd5aWRoM3lod2p3bA==
- Recipe page: https://www.cliprecipe.com/recipe/58bf98dd-5c46-4212-b3a9-75b5dc26c114
- Extracted: 2026-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt