Lamb recipes

Braised lamb with celery salsa

5 hours

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Yoghurt-marinated lamb steaks with mint pesto

10 minutes

Lamb recipes

Deboned leg of lamb with turmeric sweet potato mash

1 hour 20 minutes

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Winey oregano-and-lemon lamb chops

20 minutes

Braai recipes

Lamb ribbetjies with black garlic butter and charred lettuce

30 minutes

Christmas recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Cabbage recipes

Lamb meatball gyros with cabbage slaw and yoghurt dip

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Curry recipes

Indian lamb on the bone with pineapple-and-coriander raita

1½ hours

Brinjal recipes

Butterflied rosemary lamb with brinjal and onion confit

1 hour 40 minutes

Butterflied rosemary lamb with brinjal and onion confit

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 40 minutes

Ingredients

1.5–2 kg butterflied free-range leg of lamb
2–3 cloves, garlic, very thinly sliced
20–30 tiny rosemary sprigs
sea salt and freshly ground pepper, to taste
olive oil
800 g Woolworths exotic brinjals, thinly sliced lengthways
1 kg red onions, peeled and thinly sliced

Method

Preheat the oven to 190°C. Remove the string from the lamb and open out as flat as possible.

Using a small, sharp knife, make incisions into the lamb and insert the garlic and rosemary sprigs. Season and moisten with a little olive oil. Set aside.

Lightly season and oil the brinjals. Set aside.

Meanwhile, cook the onions very gently in ¼ cup olive oil, covered, stirring now and again, until meltingly tender and still pale. This can take up to an hour. Season to taste.

Turn the onions into a roasting pan lined with baking paper. Cover with a layer of brinjals and place the lamb on top, fat side up. Roast for 35–40 minutes, or until nicely coloured. The meat should be rosy and the brinjals very tender.

Thinly slice the lamb and serve with the vegetables, rosmarino pilaf and baby salad leaves.

Cook's note: Roast with sweetly caramelised onions and earthy brinjals and serve with spoonfuls of lemony rosmarino.

DISCOVER MORE LAMB RECIPES HERE

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Yoghurt-marinated lamb steaks with mint pesto

Deboned leg of lamb with turmeric sweet potato mash

Rosemary salt-baked lamb rack

Winey oregano-and-lemon lamb chops

Lamb ribbetjies with black garlic butter and charred lettuce

Schwarma-style lamb

Lamb shanks with buttery roast fennel and baby carrots

Lamb meatball gyros with cabbage slaw and yoghurt dip

Indian lamb on the bone with pineapple-and-coriander raita

Butterflied rosemary lamb with brinjal and onion confit

Butterflied rosemary lamb with brinjal and onion confit

Ingredients

Method