TASTE's best lamb recipes

Lamb recipes

Slow-cooked Moroccan lamb with vegetable-and-barley soup

3½–4 hours

Lamb recipes

Lamb skewers with apricot jam glaze

15 minutes

Curry recipes

Slow-roasted curried leg of lamb with pineapple raita

5 hours, 20 minutes

Beef recipes

Easter Braai Table

45 minutes

Easter Braai Table

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

680 g Woolworths half Angus beef fillet
1 T olive oil
1 T Dijon mustard
sea salt and freshly ground black pepper, to taste
600 g Woolworths free-range seasoned lamb chops
1 kg Woolworths sriracha-marinated large beef rib
600 g Woolworths Grabouw boerewors

For the garlic-parsley butter:

20 g parsley
4 garlic cloves
2 T olive oil
sea salt, to taste
100 g butter, softened

For the fennel, grape and green tomato slaw, mix:

fennel fronds from 1 bulb, chopped
100 g red grapes, halved
100 g baby green tomatoes, halved
1 T olive oil
1 T lemon juice
sea salt, to taste

Method

1. Rub the fillet with the olive oil and mustard and season to taste. Sear each side over hot coals, then finish in the oven at 180°C for 12–15 minutes, or until cooked to your preference. Allow to rest.

2. Braai the lamb chops over hot coals. Allow to rest.

3. Braai the beef rib over hot coals according to package instructions. Allow to rest.

4. Braai with boerewors over hot coals. Allow to rest.

5. To make the garlic parsley-butter, blend the parsley, garlic, olive oil and salt until a chunky paste forms. Stir through softened butter, then serve over the fillet and lamb chops.

6. Serve the slaw with the rested beef rib and boerewors.

Find more braai recipes here

Photographer: Jan Ras

Production: Abigail Donnelly

Food Asssistant: Bianca Jones

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Easter Braai Table

Easter Braai Table

Ingredients

Method