Main Meals Archives

Braai recipes

Apricot chicken kebabs

20 minutes

Asian recipes

Hoisin mushroom stir-fry

15 minutes

Chicken recipes

Air-fryer jerk chicken wings

20 minutes

Easter recipes

Leg of lamb with harissa brinjals

1 hour

Curry recipes

Egg curry

45 minutes

Beef recipes

Roasted marrow bones

25 minutes

Beans recipes

Nasturtium leaf “tacos”

20 minutes

Nut recipes

Isjingi

30 minutes

Easter recipes

Slow-roasted lamb shoulder pie

4 hours

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Schwarma-spiced roast lamb

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus 1½ hours’ marinating time

Cooking Time 1 ¾ hours

Ingredients

1.5 kg free-range leg of lamb

For the spice paste:

1 t salt
4 garlic cloves, crushed
2 T Woolworths preserved lemon, chopped
4 T olive oil
1 T sumac
1 T smoked chilli flakes
4 T harissa paste

For the fennel salsa:

30 g Italian parsley, chopped
12 capers
1 garlic clove, chopped
12 green olives, pitted
2 tomatoes, chopped
1 chilli, chopped
3 T lemon juice
1 fennel bulb, chopped
salt, to taste

Method

1. Make small incisions into the lamb using the tip of a sharp knife.

2. To make the spice paste, place all the ingredients into a pestle and mortar and grind to form a paste. Rub the paste over the lamb. Wrap in clingwrap and marinate at room temperature for 1½ hours.

3. Preheat the oven to 180°C. Place the lamb in a roasting pan and roast for 1¾ hours, basting with the pan juices. Rest, loosely covered with foil, for 20 minutes.

4. To make the salsa, mix all the ingredients except the salt, then season to taste. Serve with the lamb.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Cheri Kustner and Emma Nkunzana

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Apricot chicken kebabs

Hoisin mushroom stir-fry

Air-fryer jerk chicken wings

Leg of lamb with harissa brinjals

Egg curry

Roasted marrow bones

Nasturtium leaf “tacos”

Isjingi

Slow-roasted lamb shoulder pie

Schwarma-spiced roast lamb

Schwarma-spiced roast lamb

Ingredients

Method