4 hours cooking time
2 hours/overnight preparation time
Serves 6
Ingredients
125 ml ( ½ cup) Clover Amasi
1 leg of lamb, deboned and splayed
5 ml (1 tsp) coarse sea salt
black pepper to taste
Sauce
100 g Clover Mooi River Salted Choice Butter, melted
5 ml (1 tsp) sugar
2 cloves of garlic, crushed
30 ml (2 tbsp) fresh lemon juice

Method
- Pour the Amasi into a glass bowl and place the meat in the bowl. Cover with foil and leave in the refrigerator for 24 hours.
- Flip the leg of lamb over a few times while marinating in the refrigerator. The Amasi helps to tenderise the lamb.
- The next day, dry the meat using paper towels.
- Preheat the oven to 160 °C. Season meat with salt and pepper and place in an oven-proof dish.
- Mix the butter, sugar, garlic, and lemon juice together and pour the sauce over the leg of lamb. Add a little water. Cover with foil and bake for approximately 4 hours until tender.
Tip
The leg of lamb may also be grilled on a braai. Be sure to brush with sauce frequently.