Have a big family lunch with this Buttermilk Marinated Leg of Lamb with Mushroom Stuffing recipe
1 leg of lamb, deboned and trimmed of excess fat OR whole chicken, skin removed
1 punnet of mushrooms, diced
2 tablespoons of almond slivers
1 teaspoon vegetable oil
Juice and grated rind of 1 lemon
1/2 cup (125 ml) buttermilk
2 cloves of garlic, finely chopped
1 teaspoon (5 ml) dried parsley or 1 tablespoon chopped fresh parsley
1 teaspoon (5 ml) salt
Prepare the marinade: Mix all the ingredients together. Cover the whole, deboned leg of lamb with the marinade and refrigerate overnight or for a minimum of 1 hour.
Prepare the stuffing: saute the mushrooms in vegetable oil, add the almond slivers and set aside. Take out the marinated leg of lamb, add the stuffing and roll. Fasten with kitchen twine. Braai for 80-90 minutes over medium coals or until ready. Let rest and carve.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.