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Lamb ragu with cheesy mash and green beans

2.5–3 hours

Pork recipes

Pork cheek casserole with honeyed carrots and charred onions

1 hour

Beef recipes

Slow-cooked pulled brisket three ways

4-5 hours

Risotto recipes

Isibindi (ox or lamb’s liver with onion and spices)

25 minutes

Chicken recipes

Creamy chicken-and-jalapeño samoosas

10 minutes

Beef recipes

Roast lamb with ClemenGold romesco

2 hours, plus 10 minutes resting time

Roast lamb with ClemenGold romesco

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours, plus 10 minutes resting time

Ingredients

5 ClemenGold mandarins, peeled and skins reserved
3 T sugar
4 Woolworths tricolore peppers
2 tomatoes
2 t cumin seeds
1 t cayenne pepper
1 T smoked paprika
2 t ground coriander
1 T dried oregano
4 cloves garlic
juice of 1 lemon
1 T chilli flakes
½ cup extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x 1.2 kg lamb shoulder, deboned

For the rice

2 cups basmati rice
1 L chicken stock
sea salt, to taste
150 g butter
2 onions, peeled, halved and sliced
80 g flaked almonds, toasted
freshly ground black pepper, to taste
1 cup preserved ClemenGold skins
100 g pomegranate rubies
10 g fresh coriander, chopped
10 g fresh dill, chopped

Method

To make the lamb:

1. Cut the ClemenGolds in half. Heat the sugar in a pan and arrange the ClemenGold halves on the sugar, cut side down. Allow to caramelise.

2. Roast the peppers and tomatoes on the grill until the skins char, then peel. De-seed the peppers, quarter the tomatoes, and add to a blender along with the caramelised ClemenGolds, reserving some for serving. and the remaining ingredients. Blend until smooth.

3. Preheat the oven to 180°C. Pour a generous amount of the ClemenGold marinade/sauce over the lamb and cover with foil. Roast for 1 ½ hours, then remove and baste with more marinade. Place back in the oven, uncovered, and roast for 25 minutes or until golden. Drizzle with olive oil.

To make the rice:

4. Preheat the oven to 200°C. Place the rice in an ovenproof dish and pour over the chicken stock. Season with salt, stir, cover with foil and cook in the oven for 40 minutes. Remove from the oven, remove the foil and gently fluff up the rice with a fork.

5. Heat the butter in a pan, add the onions and fry over medium heat until golden and caramelised. Add the toasted almonds, stir through and season with salt and pepper. Gently fold the onion mixture through the rice, then stir the remaining ingredients into the rice. Serve the rice topped with the lamb, garnished with extra sauce, caramelised ClemenGolds (link to the other recipe) and preserved skins.

Find the recipe for preserved ClemenGold peels here.

Find more lamb recipes here.

Videographer: Romy Taylor
Photographer: Jan Ras
Food assistant: Bianca Jones

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Lamb ragu with cheesy mash and green beans

Pork cheek casserole with honeyed carrots and charred onions

Slow-cooked pulled brisket three ways

Beer-and-boerie risotto

Beef rendang curry

Denningvleis

Isibindi (ox or lamb’s liver with onion and spices)

Haleem

Lamb hot cross bun sandwiches

Creamy chicken-and-jalapeño samoosas

Slow-cooked beef chuck ragù

Roast lamb with ClemenGold romesco

Roast lamb with ClemenGold romesco

Ingredients

Method