TASTE's best lamb recipes

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Burger recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Braai recipes

Lamb and veg kebabs with warm potato and watercress salad

20 minutes

Lamb recipes

Pita with lamb steaks, yoghurt and sweet potato chips

20 minutes

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Burger recipes

Glazed seared lamb chops with whipped Parmesan potatoes

30 minutes

Chops recipes

Lamb and red onion burgers

12 minutes

Lamb steaks with celeriac gratin

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

4 lamb steaks (about 500 g)
Olive oil, for brushing
Sea salt and freshly ground black pepper
½ cup dry red wine
½ cup beef or lamb stock
1 T red-wine vinegar
1 T honey
A handful of thyme
1 clove garlic, crushed
Watercress, for serving

For the celeriac gratin:

2 celeriac bulbs
2 T olive oil, plus extra for brushing
Sea salt and freshly ground black pepper
1¼ cup hot chicken or vegetable stock
A few sprigs thyme

Method

Preheat the oven to 200°C. Trim the excess fat from the lamb steaks then lightly oil them and season to taste. Sear on both sides in a pan over a high heat then transfer to a baking dish.
Pour the wine and stock into the pan, then add the vinegar, honey, thyme and garlic. Cook over a high heat for 5 minutes, or until reduced and syrupy.
Pour the syrup over the steaks, then bake for 5 minutes, or until tender but still pink. Serve with the celeriac gratin and garnish with fresh watercress.

To make the celeriac gratin: Preheat the oven to 200°C. Peel and thinly slice the celeriac. Moisten with the olive oil and season to taste, then turn into an oiled baking pan.
Pour over the hot stock, brush with a little more olive oil, tuck in the thyme and bake for an hour, or until very tender and nicely browned.

Cook’s notes: Use half stock and half cream for the celeriac gratin, if you’re after something a little richer, or use a mix of celeriac and potato and add some grated Gruyère. Substitute ostrich steaks for lamb if you prefer.

Per serving: 2171.8 kJ, 25 g protein, 37.7 g fat, 15.5 g carbs

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Glazed seared lamb chops with whipped Parmesan potatoes

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Lamb and red onion burgers

Roast lamb and minted tzatziki toasts

Lamb steaks with celeriac gratin

Lamb steaks with celeriac gratin

Ingredients

Method