We prefer to braai the lamb in a kettle braai, or a gas
braai with a lid.
Prepare a medium hot fire. Move the coals to the outer perimeters of the braai and place a foil container
under the grid in the middle. Place the lamb best side
down. Close the lid.
Cook for about 15 minutes until nicely browned. Turn
with a pair of tongs. Baste the cooked side with Olive
Pesto. When the other side is nicely browned, turn
and baste again. Continue turning and basting.
Grill lemon halves on cut sides while the meat is resting.
Use a meat thermometer to test when done. Don't
overcook meat; it must still be slightly pink and juicy.
Cooking time varies between 45 - 60 minutes, depending on thickness of joint and intensity of heat.
Testing the temperature with a meat thermometer. 170°C for lamb, medium.
Rest under foil for 10 minutes before carving. Carve meat into thin slices
Serve with Olive Pesto and grilled lemon
halves on the side. Garnish with fresh rosemary.