Carb Conscious Archives

Broccoli recipes

Sticky red pepper chicken wings with sour cream sauce

1 hour

Chicken recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Christmas recipes

Smoked trout with marinated eggs

10 minutes

Beef recipes

Verjuice-roasted chicken

50 minutes

Slow-roasted leg of lamb with tahini sauce

Serves 6 to 8

Difficulty Easy

Prep Time 30 minute

Cooking Time 5–6 hours

Ingredients

2–2.5 kg leg of lamb
sea salt and freshly ground black pepper, to taste
olive oil, for drizzling
1–2 t dried origanum (or a handful of fresh oregano)
2 head garlic, halved horizontally
1 onion, thinly sliced

For the tahini sauce, mix:

200 g Woolworths tahini
1 lemon, zested and juiced
1–2 cloves garlic, grated
sea salt and freshly ground black pepper, to taste

For the minted yoghurt:

500 g organic double-cream yoghurt
80 g fresh mint
sea salt, to taste

Method

1. Preheat the oven to 120°C. Place a large sheet of baking paper in a heavy casserole dish. Add the lamb, season and drizzle with olive oil. Add the herbs and tuck the garlic and onion under the lamb. Wrap up in the paper. Cover with the lid and roast for 5–6 hours, or until soft enough to pull apart with a spoon. Serve hot with the pan juices, tahini sauce and minted yoghurt.

2. To make the tahini sauce, mix the tahini, lemon zest and juice. Thin down with enough lukewarm water to make the consistency of a good home-made mayonnaise. Season to taste.

3. To make the minted yoghurt, wash and dry the mint well. Strip the leaves, chop finely and mix with the yoghurt. Add salt to taste.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar

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Sticky red pepper chicken wings with sour cream sauce

Thai chicken salad

Broccoli and bulgur wheat with spicy halloumi

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Stroganoff soup

Verjuice-roasted chicken

Slow-roasted leg of lamb with tahini sauce

Slow-roasted leg of lamb with tahini sauce

Ingredients

Method