RECIPE: Philicity Reeken's favourite festive dinner
We're celebrating the holiday season with Philicity Reeken's favourite holiday recipe!
Nothing says Christmas quite like food!
Food plays a huge role in the lives of South Africans, especially during holiday celebrations.
Breakfast with Martin Bester traffic presenter Philicity Reeken is known for her love of food, which is why she shared her favourite holiday recipe.
Get the recipe here:
Roast leg of lamb with rosemary
Ingredients:
- leg of lamb weighing 2.5 kg
- one garlic bulb
- one bunch of rosemary
- one tbsp vegetable oil
- two carrots, cut into chunks
- one onion, cut into quarters
- one glass of red wine... or more
- 1.2 litre beef or lamb stock
Method:
- Step 1
Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Step 2
Take four cloves from one bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take one bunch of rosemary, pull off small sprigs and push into the incisions, too.
- Step 3
If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge one hour before roasting.
- Step 4
Heat oven to 190C/170C fan/gas five. Heat a large frying pan, add one tbsp vegetable oil and brown the leg of lamb all over.
- Step 5
Scatter two carrots (cut into large chunks), one quartered onion, and the remaining garlic and rosemary in a large roasting tin, pour in one glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Step 6
Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so that by the time it’s cooked, each side has been in the stock.
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