mint Archives

Salad recipes

Grilled prawns with herbed couscous

15 minutes

Salad recipes

Mint-leaf ice cream with blueberries

20 minutes

Afternoon tea

Honeybush and moroccan mint iced tea

Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Fakeaway recipes

Orange sweet-and-sour crispy smoked pork

15 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Aliums

Blooming onions

20 minutes

Harissa-roasted lamb with pomegranate and minted beetroot

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

2 kg bone-in leg of lamb
4 T olive oil
Sea salt and freshly ground black pepper, to taste
¼ cup harissa paste
8 beetroot, quartered
300 g cooked couscous
½ cup fresh mint shredded
1 cup pomegranate rubies
2 lemons, for serving
Greek yoghurt, for serving

Method

Preheat the oven to 200°C.

Rub the lamb with 2 T olive oil, salt and pepper. Roast for 20 minutes.

Remove from the oven and smear the harissa all over the lamb using the back of a spoon, then return to the oven and reduce the temperature to 160°C and roast for a further 60–70 minutes.

Toss the beetroot in 1 T olive oil and season to taste, then carefully add to the same dish as the lamb for the last 40 minutes of cooking time. If the outer layer of the lamb starts to catch, cover it in foil.

Remove the lamb from the oven, cover with foil and leave to rest for 15 minutes before carving. Add the remaining olive oil to the cooked couscous, toss with the mint and ¾ cup pomegranate rubies, and season to taste.

Serve the couscous with the lamb and beetroot and sprinkle over the remaining pomegranate rubies. Squeeze over the lemon juice and serve the yoghurt on the side.

Cook’s note: The lamb is cooked rare when a skewer inserted into the fattiest, widest part of the lamb, and close to the bone, is warm to the touch. When the skewer is hot, the lamb is cooked medium. The general rule for roasting lamb is 20 minutes per 500 g, plus an extra 20 minutes.

“This dish is delicious when served in slices on couscous or lentils.” – Hannah Lewry

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Trout gravlax with minted cucumber-and-yoghurt sauce

Baby marrow and feta salad

Grilled prawns with herbed couscous

Starry watermelon salsa salad

Mint-leaf ice cream with blueberries

Honeybush and moroccan mint iced tea

Eastern style focaccia

Orange sweet-and-sour crispy smoked pork

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Yellowtail crudo

Blooming onions

Harissa-roasted lamb with pomegranate and minted beetroot

Harissa-roasted lamb with pomegranate and minted beetroot

Ingredients

Method