Kebabs

Korma lamb kebabs with coriander-yoghurt dip

10 minutes

Lamb recipes

Lamb cutlets with warm rosemary butter beans

10 minutes

Beer Food

Grilled lamb kebabs with sticky stout glaze

35 minutes

Lamb recipes

Slow-cooked lamb shoulder and leek pie

3 hours 20 minutes

Chops recipes

Lamb chops with lemon, lettuce and peas on pasta

10 minutes

Chickpea recipes

Lentil soup with chickpeas and lamb meatballs

1 hour

Beetroot recipes

Rosemary lamb lollipops with beetroot tzatziki

12 minutes

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

Harissa-roasted lamb with pomegranate and minted beetroot

By Hannah Lewry

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

2 kg bone-in leg of lamb
4 T olive oil
Sea salt and freshly ground black pepper, to taste
¼ cup harissa paste
8 beetroot, quartered
300 g cooked couscous
½ cup fresh mint shredded
1 cup pomegranate rubies
2 lemons, for serving
Greek yoghurt, for serving

Method

Preheat the oven to 200°C.

Rub the lamb with 2 T olive oil, salt and pepper. Roast for 20 minutes.

Remove from the oven and smear the harissa all over the lamb using the back of a spoon, then return to the oven and reduce the temperature to 160°C and roast for a further 60–70 minutes.

Toss the beetroot in 1 T olive oil and season to taste, then carefully add to the same dish as the lamb for the last 40 minutes of cooking time. If the outer layer of the lamb starts to catch, cover it in foil.

Remove the lamb from the oven, cover with foil and leave to rest for 15 minutes before carving. Add the remaining olive oil to the cooked couscous, toss with the mint and ¾ cup pomegranate rubies, and season to taste.

Serve the couscous with the lamb and beetroot and sprinkle over the remaining pomegranate rubies. Squeeze over the lemon juice and serve the yoghurt on the side.

Cook’s note: The lamb is cooked rare when a skewer inserted into the fattiest, widest part of the lamb, and close to the bone, is warm to the touch. When the skewer is hot, the lamb is cooked medium. The general rule for roasting lamb is 20 minutes per 500 g, plus an extra 20 minutes.

“This dish is delicious when served in slices on couscous or lentils.” – Hannah Lewry

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Korma lamb kebabs with coriander-yoghurt dip

Lamb cutlets with warm rosemary butter beans

Grilled lamb kebabs with sticky stout glaze

Slow-cooked lamb shoulder and leek pie

Lamb chops with lemon, lettuce and peas on pasta

Lentil soup with chickpeas and lamb meatballs

Rosemary lamb lollipops with beetroot tzatziki

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

Harissa-roasted lamb with pomegranate and minted beetroot

Ingredients

Method