Recipes Archive

Festival food

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10 minutes

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20 minutes

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5 minutes

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French toast with fresh strawberries in rose sugar syrup

15 minutes

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Buttermilk panna cotta with strawberries

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1 1/2 hours

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15 minutes

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15 minutes

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Ham-and-mushroom pie

35 minutes

Quick roast lamb with brinjal sauce

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 kg free-range deboned lamb
sea salt and freshly ground black pepper, to taste
1 garlic clove, crushed
1 T olive oil
2 T lemon juice
2 t oregano
cooked rosmarino, for serving
baby spinach leaves
a splash of olive oil

For the brinjal sauce

sea salt and freshly ground black pepper, to taste
2 medium brinjals
1 T lemon juice
1/3 cup Greek yoghurt
1 clove garlic, crushed

Method

Preheat the oven to 230°C.

Unroll the lamb and flatten as much as possible, then place on a baking tray. Season and smear with the garlic.

Moisten with the oil and lemon juice, then sprinkle with oregano. Roast, fat side up, for 20 minutes until nicely browned but still rare.

Cover and leave to rest for about 10 minutes before slicing thinly. Serve warm with the rosmarino, baby spinach and brinjal sauce.

To make the brinjal sauce, preheat the oven to 230°C.

Prick the brinjals and roast for 20 minutes, or until soft. Allow to cool, then scrape the flesh from the skin. Blend roughly and mix with the remaining ingredients.

Pick up your lamb, oregano and brinjals from Woolworths:

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Strawberry jam puff tartlets

Prego roll

Chicken and olive casserole

Peri-peri sauce

Parmesan, sherry and cream sauce

French toast with fresh strawberries in rose sugar syrup

Buttermilk panna cotta with strawberries

Peanut-butter loaf

Easy Swiss roll

Ginger snaps

Ham-and-mushroom pie

Quick roast lamb with brinjal sauce

Quick roast lamb with brinjal sauce

Ingredients

Method