lamb Archives

Cooking with

Hogget shanks

3 hours

Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Chilli recipes

Chilli-and-orange roast leg of lamb

40 minutes to 1 hour 20 minutes, depending on how you like your lamb done

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Lamb rendang

2 hours

South African

Ingrid Jones’ Bobotie

25 minutes

Minted spring lamb and vegetable braise

30 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Burger recipes

Tandoori lamb burger

20 minutes

Free-range roast lamb neck

10 hours, plus overnight chilling time

Deboned leg of lamb with herb rub

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus marinating time

Cooking Time 45 minutes

Ingredients

1.5-2 kg deboned leg of lamb

For the rub, mix:

1 T fresh rosemary chopped
1 T fresh thyme chopped
1 T coarse salt
1 T garlic crushed
1 t black peppercorns crushed
2 T lemon juice
12 black olives, chopped
2 T olive oil
8 sundried tomatoes in olive oil, chopped
1/2 onion, grated

Method

Pat half the rub onto the leg of lamb and set aside for 1 hour.

Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds).

Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes.

Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done.

Cook's note: Serve with baked potatoes and whole roast garlic.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Hogget shanks

Shredded lamb shank with beetroot mash and syrup

Chilli-and-orange roast leg of lamb

Lamb curry filling for bunny chow

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Lamb rendang

Ingrid Jones’ Bobotie

Minted spring lamb and vegetable braise

Karoo lamb with shallot, anchovy and pomegranate dressing

Tandoori lamb burger

Free-range roast lamb neck

Deboned leg of lamb with herb rub

Deboned leg of lamb with herb rub

Ingredients

Method