lamb Archives

Beer-braised lamb shank and rosemary veloute

2½ hours

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Slow roast

Lamb shanks in patterned phyllo blankets

2 hours 15 minutes

Lamb recipes

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Grilled lamb and feta salad with sumac dressing and pitta croutons

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 to 30 minutes

Ingredients

800 g rolled deboned leg of lamb
Olive oil, for greasing
Sea salt and freshly ground black pepper
A few sprigs thyme
A few sprigs rosemary

For the salad:

2 large heads cos lettuce, trimmed and roughly sliced
100 g feta, coarsely broken
1 cup baby tomatoes
1/3–½ cup kalamata olives
4-6 small crisp cucumbers, sliced
4-6 spring onions, thinly sliced lengthways
A handful basil leaves
A handful mint leaves

For the dressing, mix:

2 T lemon juice
¼ cuyp Greek yoghurt
1/3 cup olive oil
1 clove garlic, crushed
1 t sumac
Sea salt and freshly ground black pepper, to taste

For the pitta croutons:

2 pitta breads
Olive oil, for brushing

Method

Unroll the leg of lamb and open it out flat. Trim any excess fat, then rub with olive oil and season. Tuck in the sprigs of herbs and slide under a hot grill for 10 to 15 minutes a side, or until browned but still rare.
Allow to rest for 10 to 15 minutes, then slice and mix with the dressing. Arrange the salad ingredients on a platter, then scatter with the sliced lamb. Sprinkle over the pitta croutons and, if you like, add a light drizzle of olive oil.

To make the pitta croutons: Preheat the oven to 180°C. Cut the breads across in half then slit each half to separate into two. Brush with oil, then cut into small triangles. Turn onto a baking tray and bake for 10 minutes, or until crisp and golden.

Cook’s note: Lamb steaks could also be used.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Kafta

Lamb steaks in pita breads

Beer-braised lamb shank and rosemary veloute

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Lamb shanks in patterned phyllo blankets

Spiced lamb and leek pies

Coarse pork and herb terrine

Glazed seared lamb chops with whipped Parmesan potatoes

Balsamic-glazed lamb steak

Roast lamb with crisp onion and tahini

Lamb and cucumber tortillas

Grilled lamb and feta salad with sumac dressing and pitta croutons

Grilled lamb and feta salad with sumac dressing and pitta croutons

Ingredients

Method