olive oil Archives

Pizza recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Tempura vegetables with home-made Aïoli

30 minutes

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

2 hours

Vegan recipes

Wild mushroom ragout on herb mash

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

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.

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Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Crispy tenderstem fingers

Tempura vegetables with home-made Aïoli

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

Wild mushroom ragout on herb mash

Confit of rabbit and green olive in saffron tortellini

White bean and Parma ham salad

Summer broccoli soup with flower-scattered lemon yoghurt

Sticky chicken wings

Citrus roasted leg of lamb with caramelised orange

Citrus roasted leg of lamb with caramelised orange

Ingredients

Method