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Magic Lamb
Magic Lamb is a traditional Namibian recipe for a classic dish of lamb or goat flavoured with green peppercorns and pomegranate seeds with garlic, anchovies and rosemary that is traditionally cooked in an earth pit, but which has been adapted here for a barbecue. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Magic Lamb.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
4–6
Rating: 
Tags : Lamb RecipesBaking RecipesNamibia Recipes
This is a traditional Northern
Namibian dish that can be made with bushmeat, lamb or goat. Traditionally lion-bush berries are used as a flavouring and the meat is cooked in a pit dug into the earth. If this is not practical then use a barbecue. As a last resort use an oven.
Ingredients:
1 large leg of lamb (or 4 lamb shanks)
handful or
green peppercorns and pomegranate seeds (lion-bush berries would normally be used)
olive oil
1 head of garlic, peeled and slivered
1 large bunch fresh
rosemary
8 dried
anchovies (or anchovies in oil, drained)
Method:
Clean the meat and using a sharp knife make a large number of puncture holes all over the meat. Stuff the berries, garlic, rosemary and anchovies (traditionally dried anchovies soaked in a water and with backbone removed would be used) into these holes so that the meat is completely studded.
Wrap the meat in several layers of aluminium foil, ensuring you wrap around the meat in different directions to seal it in the foil packet. Place the lamb on a hot barbecue and if possible cover the barbecue and lamb in more foil (or, if your barbecue has a lid use this). Leave to cook for at least three hours. At the end of this time unwrap the lamb and carve. Serve with sweet potato mash and roast vegetables such as squash, pumpkin and deep-fried okra.
