rosemary Archives

Butternut recipes

Chicken and butternut roast

30 - 40 minutes

Chilli recipes

Chilli-and-orange roast leg of lamb

40 minutes to 1 hour 20 minutes, depending on how you like your lamb done

Chilli recipes

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

20 minutes

Apple recipes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

Roast chicken with whole mushroom gravy

1 hour

Broccoli recipes

Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Egg recipes

Eggy mushroom tart

10 minutes

Karoo lamb with shallot, anchovy and pomegranate dressing

Serves 4

Difficulty Easy

Prep Time As per package instructions

Cooking Time As per package instructions

Ingredients

800 g leg of lamb

For the shallot, anchovy and pomegranate dressing:

5 shallots, coarsely diced
2 cloves garlic, crushed
2 sprigs rosemary
1/3 cup olive oil
2 T honey
2 T balsamic vinegar
60 g caper berries, diced
6 anchovy fillets, chopped
2 t flat-leaf parsley, chopped
2 T pomegranate rubies

Method

Cook the lamb according to the package instructions or follow our instructions for roasting a leg of lamb. Serve drizzled with the shallot, anchovy and pomegranate dressing.

To make the shallot, anchovy and pomegranate dressing, gently fry the shallots, garlic and rosemary in the olive oil in a pan over a low heat until pale golden.

Add the honey and balsamic vinegar and reduce by two thirds. Fold in the caper berries and anchovies and fry for a further five minutes.

Remove from the heat and fold in the parsley and pomegranate rubies.

Serve with golden roast potatoes , roast onion flowers and a endive, fennel, celery and blue cheese salad

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Shredded lamb shank with beetroot mash and syrup

Radicchio salad with clementines

Chicken and butternut roast

Chilli-and-orange roast leg of lamb

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Roast chicken with whole mushroom gravy

Pasta with braised cauliflower and broccoli, rosemary and olives

Eggy mushroom tart

Roast turkey with pear stuffing and roast potatoes

Spring onion confit with Gorgonzola soubise

Karoo lamb with shallot, anchovy and pomegranate dressing

Karoo lamb with shallot, anchovy and pomegranate dressing

Ingredients

Method