Main Meals Archives

Asian recipes

Miso cabbage stir-fry

10 minutes

Christmas recipes

Brawn with caraway seed vetkoek

2 1⁄2 hours

Corn recipes

Corn chowder

20 minutes

Braai recipes

Braaied lamb neck

40 minutes

Sweet potato

Sweet potato tagine

35 minutes

Braai recipes

Egyptian mesaka’a

45 minutes

Braai recipes

Braaied chakalaka chicken

1 1⁄2 hours

Egg recipes

Korean-style keema

20 minutes

Asian recipes

Butter chicken noodles

35 minutes

Brinjal recipes

Chicken cacciatore

1 hour

Asian recipes

Crispy tofu noodles

5 minutes

Lamb recipes

Zhoug lamb steaks

15 minutes

Zhoug lamb steaks

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

500 g free-range lamb rump steak
5–6 T Woolworths zhoug paste
1⁄2 cup lamb stock
sea salt, to taste
freshly ground black pepper, to taste
100 g baby spinach, rocket and watercress, moistened with a little olive oil
pita breads, warmed, for serving

For the minted yoghurt, mix:

1 cup thick plain yoghurt
20 g fresh mint, finely chopped
1 lemon, zested
sea salt, to taste
freshly ground black pepper, to taste

Method

1. Balance the lamb steaks on the fat side in a cold, heavy-based pan. Turn on the heat and fry until the fat is crisp and browned. Quickly sear the steaks on both sides.

2. Smear the zhoug on both sides, then place in a roasting pan in a single layer. Add the stock and bake at 180°C for 5 minutes. Rest for 5 minutes. Season to taste.

3. At the table, stuff halved pitas with the thinly sliced steak, minted yoghurt and salad greens.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Miso cabbage stir-fry

Brawn with caraway seed vetkoek

Corn chowder

Braaied lamb neck

Sweet potato tagine

Egyptian mesaka’a

Braaied chakalaka chicken

Korean-style keema

Butter chicken noodles

Chicken cacciatore

Crispy tofu noodles

Zhoug lamb steaks

Zhoug lamb steaks

Ingredients

Method