Home
Easter

13 Easter recipes for the perfect al fresco lunch

Take Easter outside with Abigail Donnelly’s ideas for a lunch with lazy afternoon possibilities. There...

5 recipes to make with store-bought pickled fish

For many South Africans, Easter isn't complete without pickled fish. This popular Cape Malay dish...

This lamb crown roast deserves a spot on your Easter table

Celebrate Easter with a wagyu biltong platter and blow your guests away with a glorious...

Cooking with

Lamb crown roast with vino cotto roasted grapes

1 hour

Afternoon tea

Kerrygold hot cross scones with spiced whipped butter

20 minutes, plus 30 minutes’ chilling time

Beef recipes

8 Easter recipes to create the perfect lunch menu

How do you celebrate Easter? We asked the TASTE community on Instagram what meal they...

6 lamb recipes to shake up Easter

We love a roast, but there’s so much more you can do with lamb. This...

Easter lunch for 6 in under 4 hours

Need a last-minute Easter lunch menu? We’ve got you. These 8 quick Easter recipes will...

Braai recipes

Buttermilk-marinated lamb

By Hannah Lewry

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 2½ hours

Ingredients

For the marinade:

2 x 500 ml bottles buttermilk
2 heads garlic, peeled and halved
15 g oregano
15 g dill
30 g rosemary
1 T coriander seeds, toasted and crushed
2 t cumin seeds, toasted and crushed
1 t fennel seeds, toasted and crushed
3 lemons, zested
sea salt and freshly ground black pepper, to taste

For the lamb:

3.5 kg Woolworths bone-in free range leg of lamb
3 T olive oil
2 onions, quartered
½ head garlic
4 baby leeks, sliced
100 g butter

Method

1. Place all the marinade ingredients into a large Ziploc freezer bag or into a deep baking tray. Stir to combine.

2. Using a sharp knife, make small, shallow slashes through the top of the lamb. You only want to score the fat, not too deeply into the meat.

3. Massage the marinade into the lamb and leave in the freezer bag or cover with foil or clingwrap and chill overnight.

4. Preheat the oven to 180°C. Brush off any excess marinade and place the lamb in a roasting pan. Drizzle with olive oil and add the onions and garlic. Cover with 2 layers of tin foil and roast for 1 hour 45 minutes, then remove the foil and roast for a further 20–30 minutes depending on how you like your lamb.

5. Allow to rest for at least 30 minutes before carving. Pan-fry the leeks in the butter. Serve with the lamb.

Cook's note: To slow cook lamb on the braai, take the meat out of the fridge an hour ahead to ensure even cooking. Brush off excess marinade, drizzle with olive oil and wrap in 4–5 layers of tin foil. Place over the coals and cook for 2 hours, turning every 20 minutes. Keep adding coals to keep the heat constant. Remove the foil, and render the fat on the heat until golden, then rest before carving.

Find more roast lamb recipes here.

Photographs: Jan Ras

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup