TASTE's best lamb recipes

Home
recipe-guide
Lamb recipes

Italian recipes

Lamb ragù with gnocchi

3 hours

Lamb recipes

Curried leg of lamb

2 1⁄2 hour

Lamb recipes

Lamb tagliatelle

45 minutes

Braai recipes

Spiced lamb rack

25 minutes

Braai recipes

Skilpadjies with “Soweto sauce”

1 hour

Lamb recipes

Kibbeh nayee (raw kibbeh)

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Easter recipes

Buttermilk-marinated lamb

2½ hours

Lamb recipes

Herb-crusted lamb rack

30 minutes

Bread recipes

Apricot-and-rose harissa slow-cooked lamb gyros

90 minutes

Braai recipes

Lamb potjie

1 1⁄2–2 hours

Lamb potjie

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 1 1⁄2–2 hours

Ingredients

For the marinade, mix:

2 T Woolworths lamb rub
1 lemon, zested and juiced
1 T paprika
sea salt, to taste
freshly ground black pepper, to taste
4 T olive oil

For the lamb:

1 1⁄2 kg Woolworths free-range stewing lamb
4 T olive oil
1 large onion, roughly chopped
1 celery stick, finely chopped
5 garlic cloves, finely chopped
180 g split peas
sea salt, to taste
freshly ground black pepper, to taste
1 litre chicken stock
2 sprigs fresh rosemary
400 g baby potatoes, washed
100 g Woolworths frozen petit-pois
20 g Italian parsley, roughly chopped
pap, for serving

Method

1. Place the lamb in the marinade, cover with clingwrap and chill overnight, or for 1 hour if you’re pressed for time.

2. Heat a potjie on the coals and sear the lamb in the olive oil until golden. Add the onion, celery and garlic. Fry for 4–5 minutes or until the onions caramelise and soften.

3. Add the split peas and season. Stir, then pour in the stock. Simmer, covered, for 1 hour, stirring occasionally.

4. Stir in the potatoes and rosemary and simmer until the potatoes are cooked through but still retain their shape, about 25 minutes. Stir in the peas and parsley. Serve with the pap.

Find more lamb recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Spinach lasagne

Three-bean salad with kombucha dressing

Chicken tikka wraps with avocado and curry mayo

Lamb ragù with gnocchi

Curried leg of lamb

Lamb tagliatelle

Spiced lamb rack

Skilpadjies with “Soweto sauce”

Kibbeh nayee (raw kibbeh)

Roast leg of lamb

Slow-cooked leg of lamb

Buttermilk-marinated lamb

Herb-crusted lamb rack

Apricot-and-rose harissa slow-cooked lamb gyros

Lamb potjie

Lamb potjie

Ingredients

Method