Dairy free Archives

Asian recipes

Leg of lamb with harissa brinjals

1 hour

Beef recipes

Kombucha-beetroot and strawberry salad

Afternoon tea

Dried fig-and-apple fruit cake

1 1⁄2 hours

Easter recipes

Swan pavlovas on raspberry purée

1 hour

Easter recipes

Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Lamb ribs with patty pan-and-fennel slaw

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

2 kg free-range lamb ribs
salt, to taste
1 T cumin seeds, crushed
1 litre apple juce
For the slaw:
8 patty pans, shaved
2 fennel bulbs, shaved
For the tahini dressing:
½ cup Woolworths tahini
3 T Italian parsley
4 T lemon juice
2 T olive oil
2 T water
2 garlic cloves
2 t honey
2 T fresh coriander
3 spring onions, chopped
salt, to taste

Method

1. Preheat the oven to 160°C and line a roasting tray with a large piece of greaseproof paper.

2. Score the skin and fat of the ribs in a crisscross pattern. Sprinkle with the salt and cumin, rubbing it into the incisions. Add the apple juice, cover with foil and roast for 2 hours to crisp the skin. Grill at high heat for 20 minutes, or until the skin is crisp and golden. Allow to rest for 20 minutes before serving. Serve with the dressing and slaw.

3. To make the dressing, blend all the ingredients except the salt. Season afterwards. Toss with the slaw.

Cook's note: You can cook the ribs the day before and heat before serving. Cover and place in the oven at 180°C for 20 minutes.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

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Leg of lamb with harissa brinjals

Roasted marrow bones

Kombucha-beetroot and strawberry salad

Dried fig-and-apple fruit cake

Swan pavlovas on raspberry purée

Twice-cooked roast potatoes in tomato salsa

Crunchita with chilli crisp

Schwarma-spiced roast lamb

Lamb ribs with patty pan-and-fennel slaw

Lamb ribs with patty pan-and-fennel slaw

Ingredients

Method