lamb Archives

Chilli recipes

Chilli-and-orange roast leg of lamb

40 minutes to 1 hour 20 minutes, depending on how you like your lamb done

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Lamb rendang

2 hours

South African

Ingrid Jones’ Bobotie

25 minutes

Minted spring lamb and vegetable braise

30 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Burger recipes

Tandoori lamb burger

20 minutes

Free-range roast lamb neck

10 hours, plus overnight chilling time

Deboned leg of lamb with herb rub

45 minutes

Kafta

10 minutes

Lamb steaks in pita breads

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 x 400 g free-range lamb steaks
1 T olive oil
Juice of 1 lemon
1 Clove crushed garlic
200 g plain yoghurt
Toasted pita breads
Coriander

Method

In a hot pan, fry free-range lamb steaks in olive oil for 5 minutes a side, or until golden. Remove from the pan and leave to rest for 5 minutes.

Add the juice of 1 lemon and one clove crushed garlic to plain yoghurt. Cut the lamb steaks into cubes and serve with toasted pita breads.

Add spoonfuls of garlic yoghurt and scatter with sliced radish and chopped coriander.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Chilli-and-orange roast leg of lamb

Lamb curry filling for bunny chow

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Lamb rendang

Ingrid Jones’ Bobotie

Minted spring lamb and vegetable braise

Karoo lamb with shallot, anchovy and pomegranate dressing

Tandoori lamb burger

Free-range roast lamb neck

Deboned leg of lamb with herb rub

Kafta

Lamb steaks in pita breads

Lamb steaks in pita breads

Ingredients

Method