leg of lamb Archives

Breakfast recipes

Roast lamb shakshuka

45 minutes

Christmas recipes

Slow-roasted leg of lamb with tahini sauce

5–6 hours

Easter recipes

Lamb barbacoa

4–6 hours

Lamb recipes

Denningvleis

Atchar recipes

Leftover roast lamb kota

3 hours

Lamb recipes

Roast lamb with green sauce

2 hours

Lamb recipes

Greek lamb two ways

4 hours and 10 minutes

Lamb recipes

Mansaf (lamb in yoghurt sauce)

4 hours

Lamb recipes

Braised lamb with celery salsa

5 hours

Christmas recipes

Schwarma-style lamb

2 hours

Roast Middle-Eastern-spiced lamb on hummus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 T baharat
2 T olive oil
Sea salt and freshly ground black pepper, to taste
1 kg leg of lamb, butterflied
Crisp salad leaves, for serving
Wraps, warmed, for serving

For the hummus, blend:

1 x 400 g chickpeas can, rinsed and drained
3 T tahini
3 T olive oil
3 T lemon juice
2 garlic cloves, crushed
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 190°C.

Mix the baharat with the olive oil and spread over the seasoned lamb. Roast for 30 minutes or until nicely browned and still rosy inside. Turn off the heat and leave to rest with the oven door ajar.

Thinly spread the hummus onto large plates. Top with thinly sliced lamb and spoon over the pan juices. Serve with the salad leaves and wraps.

Cook’s note: Baharat is an Arabic spice blend that contains cardamom, cassia, coriander and cloves, among other spices.

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Apricot-and-rose harissa slow-cooked lamb gyros

Roast lamb shakshuka

Slow-roasted leg of lamb with tahini sauce

Lamb barbacoa

Denningvleis

Leftover roast lamb kota

Roast lamb with green sauce

Greek lamb two ways

Mansaf (lamb in yoghurt sauce)

Braised lamb with celery salsa

Schwarma-style lamb

Roast Middle-Eastern-spiced lamb on hummus

Roast Middle-Eastern-spiced lamb on hummus

Ingredients

Method