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Italian recipes

Porchetta

3 hours

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Bresaola

Italian recipes

Danillo’s oregano-marinated mushrooms

15 minutes

Great value

Caramelised shallot pasta with olives

30–35 minutes

Rosh Hashanah

Mixed salad greens

Aliums

Pickled bean salad

Braai recipes

Red-and-green snoek

20 minutes

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Whole roasted pumpkin

2½ hours

Braai recipes

Whole roasted pork neck

1 1⁄2 – 2 hours

Diwali recipes

Chevra

25 minutes

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Green caponata

30 minutes

Braai recipes

Spiced lamb rack

25 minutes

Spiced lamb rack

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

850 g lamb rack, at room temperature
20 g Woolworths lamb rub
2 T olive oil

For the Mexican BBQ sauce:

2 Woolworths chipotle peppers in adobo, finely chopped
½ cup tomato sauce
1 T apple cider vinegar
1 t smoked paprika
salt, to taste
For the chimichurri, mix:
2 cloves garlic, minced
1 red chilli, finely chopped
¼ cup fresh coriander, finely chopped
¼ cup fresh mint, finely chopped
2 T dill, finely chopped
2 T fresh Italian parsley, finely chopped
¼ cup olive oil
3 T red wine vinegar
3 T lemon juice

Method

1. Wrap the lamb bones in foil so they don’t burn. Mix the rub and oil and rub all over the lamb.

2. To make the Mexican BBQ sauce, mix all the ingredients except the salt, then simmer for 5 minutes. Season to taste.

3. Place the lamb over medium coals, skin-side down, and braai for 25 minutes, or until the internal temperature reaches 63°C. Rest for 5 minutes.

4. Slice the lamb into chops. If it’s underdone, place back on the braai for a few minutes. Serve with the BBQ sauce and chimichurri.

Cook's note: Wrapping the bones in foil will prevent them from burning.

Find more braai recipes here.

Photograph: Jan Ras
Food assistant: Nicola Naude
Student assistant: Marizen Smit

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Porchetta

Bresaola

Danillo’s oregano-marinated mushrooms

Caramelised shallot pasta with olives

Mixed salad greens

Pickled bean salad

Red-and-green snoek

Whole roasted pumpkin

Whole roasted pork neck

Chevra

Green caponata

Spiced lamb rack

Spiced lamb rack

Ingredients

Method