Braaimeat - Leg of Lamb in Sherry

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Leg of Lamb in Sherry

1 leg of lamb (1.5 to 2 kg)
3 cloves garlic, cut into slivers
1 sprig fresh rosemary
30ml cooking oil
12 to 16 baby onions, peeled
500 to 750ml sweet sherry
16 baby carrots, scrubbed
8 medium-sized potatoes, peeled and quartered
60ml soy sauce
500g baby marrows, cut into chunks
300g black mushrooms, sliced
10ml cornflour for thickening
freshly ground black pepper to taste

Method :

Make incisions in lamb and insert slivers of garlic and a piece of rosemary into each slit.
Heat cast-iron pot over hot coals and add oil. Brown lamb joint well on all sides and sauté onions until transparent.
Heat sherry and add half the quantity to the pot. Cover with lid and simmer over gentle heat for 2 hours, occasionally adding a little more liquid if necessary.
Add carrots and potatoes and gently stir in soy sauce. Replace lid and simmer for another 30 minutes until vegetables are cooked.
About 10 minutes before serving, add baby marrows and mushrooms and thicken gravy by stirring in cornflour mixed with a little cold water.
Remove leg of lamb and carve meat thickly. return slices to pot and allow to heat through. Add black pepper and adjust seasoning if necessary.

Serves 8