I’m as fond as the next South African of boerie on the braai. Nothing beats the smell of all that fat and gorgeous coriander hitting the hot coals. I’m rather partial to a plump lamb chop too.
But National Braai Day isn’t just any day. It’s an occasion. Approaching it the way I would any normal weekend braai seems… well, a little bit disrespectful somehow.
A statement braai is called for on a day like this – and nothing makes a statement quite like a whole leg of lamb, done to smoky perfection on my Weber. I like high-impact food that’s little to no effort.
Nothing wrong with wanting to sip something fine and chat the afternoon away with friends instead of slaving in smoke. This fits the bill nicely. Make the fire, chuck the roast on and walk away. It takes care of itself.
I do deign to give it an occasional brush of my special Greek-inspired baste packed with garlic, origanum, olive oil and a few other magical things.
What to serve with it? Whatever you want! I continue the Med theme and serve mine with pita warmed on the braai, my green spring salad with loads of feta and finally extra thick, creamy tzatziki with dill and mint.
This is braaing made fancy, but I think it’s rather fitting for my favourite national day.