Namibian Magic Lamb

Ingredients: 1 large leg of lamb Handful or green peppercorns and pomegranate seeds Olive oil 1 head of garlic, peeled and slivered 1 large bunch fresh rosemary 8 dried anchovies or anchovies in oil, drained

Cooking Instructions: 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 awater 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 differend 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.

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