Life on a table recipe #10 – Dalene’s leg of lamb

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Dalene’s Leg of Lamb

Extract from Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]D alene Meyer is an old school friend of mine. She was born in the Outjo District and grew up on a farm. She can truly work magic with our local ingredients. Give her any piece of meat, and she’ll transform it into a meal for a king.

” I simply enjoy preparing food and socializing – I can cook for a hundred people as long as they’re around, enjoying good wine and conversation. As a child I never wanted to be in the house but when I was in Standard 6 my mother was recovering from a foot operation during the June holidays, and my sister and I had to take turns to work out menus and cater for the many friends and hunting guests who came to visit. I was not impressed with being housebound for the entire holiday and for two years after that I refused to have anything to do with food (other than I eat it!). Only when I’d finished school I became interested in food again and started to enjoy cooking, as I still do today.

My grandmother’s oven-baked lamb rib, spinach and sweet potato dishes… My mom’s venison schnitzels with pan sauce (we didn’t have the convenience of buying ready-made sauces back then. And my Grandmother on my dad’s side made great meatballs and green beans.” Dalene Cilliers (Meyer)[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

1 leg of lamb on the bone

50 g bacon, cut into short strips

6 cloves of garlic, quartered

Salt and pepper

1 sprig of thyme

2 onions, quartered

4 cloves of garlic, extra

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1452163455740{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;background-color: #89465d !important;}”]Slit the surface of the meat and insert the bacon strips and quartered garlic cloves into the cuts.

Rub with salt and pepper.

Place in a ovenproof casserole with a lid.

Put the sprig of thyme on top.

Position the onions and extra garlic around the meat.

Bake in the oven for 5-6 hours at 160°C.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]

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Life on a table can be purchased from Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.

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