lemon Archives

Fish recipes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Citrus roasted leg of lamb with caramelised orange

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 40 minutes, plus another 20 if necessary

Ingredients

2,5 kg leg of lamb, with bone in
4 red onions, sliced
20 g lemon thyme
rind of 1 orange
zest of 1 lemon
salt and freshly ground black pepper
olive oil
3 oranges
brown sugar, optional

Method

Preheat the oven to 190°C.
Place the leg of lamb into a heavy-based casserole. Add onions and top with thyme, orange and lemon rind.
Season with salt and pepper. Drizzle generously with olive oil.
Cover tightly with lid and cook for 1 hour 40 minutes for a medium-sized lamb. Allow another 20 minutes if necessary.
Remove from oven and allow to rest for 15 minutes.
Heat the top grill of the oven.
Cut the oranges in half and sprinkle with a little brown sugar. Place on a baking tray under the grill until the sugar starts to caramelise.
Place next to lamb and serve sliced lamb with pan juices and squeezed orange juice.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Laksa red chilli and Thai basil clam curry

Lemon meringue ice cream

Puff pastry berry pots

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

Spiced nacho-crumbed chicken with avocado and fresh corn rice

Pickled cucumber salsa

Pan-grilled fish with pea-and-mint puree

Chicken frikkadels with an Asian dipping sauce

Mozzarella and grape salad with an anchovy-and-honey dressing

Melon, Cremezola and Parma ham salad

Summer berry Campari with salmon ceviche

Citrus roasted leg of lamb with caramelised orange

Citrus roasted leg of lamb with caramelised orange

Ingredients

Method