Lamb recipes

Barbeque-spiced grilled lamb chops

35 minutes

Lamb recipes

Roast Middle-Eastern-spiced lamb on hummus

30 minutes

Braai recipes

Harissa lamb chops with blistered tomatoes on skewers

15 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Beetroot recipes

Harissa-roasted lamb with pomegranate and minted beetroot

1 1/2 hours

Chops recipes

Pan-fried lamb chops with parsley potato cake

1 hour

Cooking with

Hogget shanks

3 hours

Lamb recipes

Grilled leg of lamb with minted yoghurt and fresh pea rice

15 minutes

Braai recipes

Braaied lamb chops with bean mash

10 minutes

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Kebabs

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

10 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Moroccan minced lamb pizza with yoghurt-feta tzatziki

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus rising time

Cooking Time 1 hour

Ingredients

1 t salt
1 T caster sugar
500 g flour
1 x 10 g instant yeast sachet
2 T extra virgin olive oil, plus extra for brushing
375 ml lukewarm water

For the topping:

1 x 500 g peeled and diced butternut packet
4 T olive oil
Sea salt and freshly ground black pepper, to taste
1 brinjal, cubed
2 T sunflower oil
500 g lamb mince
2 t sumac
2 t ground cumin
2 t ground cinnamon
2 garlic cloves, chopped
15 g fresh coriander

For the yoghurt-feta tzatziki, mix:

100 g feta, crumbled
300 g plain yoghurt
2 T parsley, chopped
1 pomegranate, seeded
75 g radishes, thinly sliced

Method

1. Preheat the oven to 180°C.

2. Sift the salt, sugar and flour together. Add the yeast and mix well, then add the olive oil and water. Mix to form a dough.

3. Place the dough on a clean, floured surface and knead for 10 minutes. Transfer to a bowl, cover with a clean tea towel and allow to rise for 1 hour in a warm place.

4. Knock down the dough, divide into 4 pieces and roll out each piece to form a pizza base. Allow to rest for a further 30 minutes.

5. Brush the dough with extra virgin olive oil and bake for 30 minutes.

6. To make the topping, place the butternut on a baking tray and drizzle with 2 T olive oil, season, then roast for 30 to 40 minutes or until tender.

7. Heat the remaining olive oil in a non-stick pan. Brown the brinjal in batches, then season with salt.

8. Heat the sunflower oil in a pan over a high heat. Add the lamb mince and brown slightly before adding the sumac, cumin, cinnamon and garlic. Sauté the mince until it is cooked and the spices are toasted.

9. Spoon the lamb mince onto the pizza and top with the butternut and brinjal. Garnish with coriander and serve with the yoghurt-feta tzatziki.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Barbeque-spiced grilled lamb chops

Roast Middle-Eastern-spiced lamb on hummus

Harissa lamb chops with blistered tomatoes on skewers

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Harissa-roasted lamb with pomegranate and minted beetroot

Pan-fried lamb chops with parsley potato cake

Hogget shanks

Grilled leg of lamb with minted yoghurt and fresh pea rice

Braaied lamb chops with bean mash

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Ingredients

Method