Home
Recipes
Wheat free

Chicken-and-nectarine bowls

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Cheese soufflé omelette

Breakfast recipes

Cheese soufflé omelette

3–4 minutes

Sorghum-and-beetroot haddocks salad

Fish recipes

Sorghum-and-beetroot haddocks salad

40 minutes

Peri-peri “babalas” chicken livers

Chicken recipes

Peri-peri “babalas” chicken livers

20 minutes

Laksa roast chicken

Chicken recipes

Laksa roast chicken

1 hour 15 minutes

Caribbean epis lamb chops with jollof rice

Lamb recipes

Caribbean epis lamb chops with jollof rice

30 minutes

Braised lamb shoulder with sundried tomatoes

Easter recipes

Braised lamb shoulder with sundried tomatoes

4 1⁄2 hours

Carrot fritters with yoghurt dip

Carrot recipes

Carrot fritters with yoghurt dip

15 minutes

Pashka semifreddo

Easter recipes

Pashka semifreddo

4 minutes

Swan pavlovas on raspberry purée

Easter recipes

Swan pavlovas on raspberry purée

1 hour

Chunky cabbage salad

Salad recipes

Chunky cabbage salad

Schwarma-spiced roast lamb

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Load more

Schwarma-spiced roast lamb

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus 1½ hours’ marinating time

Cooking Time 1 ¾ hours

Ingredients

1.5 kg free-range leg of lamb

For the spice paste:

1 t salt
4 garlic cloves, crushed
2 T Woolworths preserved lemon, chopped
4 T olive oil
1 T sumac
1 T smoked chilli flakes
4 T harissa paste

For the fennel salsa:

30 g Italian parsley, chopped
12 capers
1 garlic clove, chopped
12 green olives, pitted
2 tomatoes, chopped
1 chilli, chopped
3 T lemon juice
1 fennel bulb, chopped
salt, to taste

Method

1. Make small incisions into the lamb using the tip of a sharp knife.

2. To make the spice paste, place all the ingredients into a pestle and mortar and grind to form a paste. Rub the paste over the lamb. Wrap in clingwrap and marinate at room temperature for 1½ hours.

3. Preheat the oven to 180°C. Place the lamb in a roasting pan and roast for 1¾ hours, basting with the pan juices. Rest, loosely covered with foil, for 20 minutes.

4. To make the salsa, mix all the ingredients except the salt, then season to taste. Serve with the lamb.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Cheri Kustner and Emma Nkunzana