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Lamb:

  • Lamb leg, butterflied, trimmed 3 kg
  • Garlic, crushed 10 g
  • Cumin powder 15 g
  • Smoked paprika 10 g
  • Oregano, dry 2 g
  • Chilli, powder 5 g
  • Salt 15 g
  • Olive oil 50 ml

Rice:

  • Olive oil 30 ml
  • Onions, chopped 100 g
  • Garlic, minced 20 g
  • Jalapenos, chopped 20 g
  • Coriander, fresh, chopped 20 g
  • Parsley, fresh, chopped 20 g
  • Water 2 l
  • Sweet corn kernels 200 g
  • Basmati rice 1.5 kg
  • Cumin powder 15 g

To Serve:

  • Coriander leaves 20 g
  • Tomato salsa 200 g
  1. Lamb:

    • Using a sharp knife, cut 1 cm deep slashes, about 2 cm apart across the skin of the lamb.
    • Sprinkle all spices and Knorr Demi Glace Sauce and rub all over the lamb.
    • Place in a roasting pan, wrap it with aluminium foil and roast in the oven at 170°C for about 1.5 hours, or until cooked through to a preferred degree.
    • Remove from the oven, and rest for 15 minutes before cutting.
    • Pull the lamb legs into big chunks and mix in the remaining juice from the pan.
  2. Rice:

    • Sauté onion, garlic, jalapenos, coriander and parsley in olive oil.
    • Add hot water, Knorr Tomato Powder, the corn kernels and the washed rice.
    • Season with cumin powder and Knorr Chicken Stock Powder.
    • Stir gently, cover and let cook.
  3. To Serve:

    • Plate rice in a chafing dish.
    • Top with lamb pieces.
    • Garnish with prepared Mexican Tomato Salsa and coriander leaves.