1. Rub the lamb all over with the cut side of the garlic. Rub the dried oregano all over the lamb, then season and moisten with olive oil. Set aside. 2. Line a roasting pan large enough to fit the lamb snugly with 2 large overlapping shee…
Preheat the oven to 160°C. Roast Woolworths Easy to Cook free-range deboned legs of lamb according to package instructions. In the last 10 minutes of roasting, remove the roasting bags. Add anchovy fillets, green olives, black olives…
Using a sharp knife, make 24 downward incisions into the soft part of the leg of lamb, each deep enough to press your forefinger in up to the second knuckle. Insert an anchovy half into each incision, then add a piece of garlic and a qua…
Preheat the oven to 190°C. Place the leg of lamb into a heavy-based casserole. Add onions and top with thyme, orange and lemon rind. Season with salt and pepper. Drizzle generously with olive oil. Cover tightly with lid and cook for 1 h…
Preheat the oven to 230ºC. Trim any excess fat from the lamb. Moisten with oil and season. Roast on an oiled rack set in a roasting pan for 15 to 20 minutes, or until seared and lightly browned. Remove the lamb and reduce the temperature…
Preheat the oven to 180°C. Place the garlic cloves onto a baking tray and drizzle lightly with olive oil. Roast for 20 minutes, or until tender and fragrant. Remove from the oven and set aside. Combine 1 cup of the yoghurt with the tikka…
Easter isn’t Easter without a succulent lamb roast on the table. Here are six of the best (and fanciest!) lamb roasts designed to impress.
1. To make the marinade, place the apricots in a bowl and pour in just enough boiling water to cover them. Allow to stand for 5 minutes, then add the harissa, vinegar and garlic and mix. 2. Score the lamb with a sharp knife, cutting into…
1. Rub the marinade all over the lamb, then place in a cast-iron pan. Place in a kettle braai over medium coals. Cover and cook for 1 hour. Remove from the heat and rest for 10 minutes, covered loosely with foil. 2. Serve with the toum. …
1 Place the yoghurt, ginger-and-garlic paste, spices, herbs and oil in a large bowl. Mix until well incorporated. 2 Season the lamb with salt and cover with the marinade. Marinate overnight or for at least 2 hours. 3 Add the bay leaves …