Butternut recipes

Caramelised butternut and goats’ cheese rotolo, crisp sage, pine nuts & Parmesan

1hr 45 min

Grilled hake with green-olive mayonnaise

5 to 10 minutes

Chops recipes

Rolled chicken with marzipan and dried apricots

30 to 40 minutes

Roast lamb ribs with coriander and hoisin sauce

1½ hours

Burger recipes

Roasted mushroom burgers with onion marmalade

15 minutes

Grilled lemon grass chicken with Thai curry sauce

20 minutes

Pasta recipes

Fresh tuna, coriander and goat’s cheese pasta

10 minutes

Duck recipes

Sticky-sweet duck with crisp greens

1½ to 2 hours

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Slow-roasted leg of lamb in a nest of rosemary

By Maranda Engelbrecht

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 to 3 hours, plus 30 minutes resting time

Ingredients

1.5-2 kg kg free-range leg of lamb, bone in
Sea salt and freshly ground black pepper
1 head garlic
1 onion
2 fresh bay leaves
Extra virgin olive oil, for drizzling
1 T whole-grain mustard
1 large bunch rosemary
12 stalks rainbow chard, leaves removed and stalks lightly steamed

Method

Preheat the oven to 160°C.
Place the lamb in a lidded roasting pan and season to taste. Add the garlic, onion and bay leaves and drizzle generously with oil. Close the lid and roast for 2 to 3 hours, or until the meat pulls away from the bone.
Remove from the oven and allow to rest for 30 minutes. Pour the pan juices into a small saucepan placed over a medium heat and reduce by half. Strain through a sieve, then add the mustard and season to taste. Remove the lamb from the oven, wrap in the rosemary and secure with string.
Return to the roasting pan, drizzle with the reduced pan juices and roast for a further 20 minutes. Remove the meat from the rosemary nest and slice, then serve warm with stalks of lightly steamed rainbow chard.

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Slow-roasted leg of lamb in a nest of rosemary

Slow-roasted leg of lamb in a nest of rosemary

Ingredients

Method