Lamb recipes Archives

Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Chops recipes

Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

Burger recipes

Lamb burger with tzatziki, roasted red pepper and coriander sprouts

25 minutes

Chops recipes

Lamb chops with olive, orange and anchovy sauce

30 minutes

Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Chops recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Brinjal recipes

Lamb-stuffed pitas with Greek tomato sauce

35 minutes

Easter recipes

Leg of lamb with Greek tomato sauce

1 hour and 30 minutes

Leg of lamb with Greek tomato sauce

Serves 6-8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour and 30 minutes

Ingredients

1.5 kg Woolworths free-range leg of lamb
2 T coriander seeds
1 T ground cumin
4 sprigs rosemary
3 T sea salt flakes
1 T freshly ground black pepper
5 cloves garlic, peeled
1 lemon, juiced
4 T olive oil

For the Greek tomato sauce:

1 red onion, finely chopped
3 cloves garlic, crushed
2 T olive oil
2 cups red wine
2 x 400 g cans whole peeled tomatoes in tomato juice
sea salt and freshly ground black pepper, to taste
100 g Woolworths South African plain feta (optional)
150 g seedless red grapes

Method

1. Remove the lamb from the packaging and bring to room temperature in an ovenproof dish. Preheat the oven to 180°C.

2. Add the spices, seasoning and lemon juice and olive oil to a pestle and mortar or small spice grinder and blend to form a coarse paste. Liberally rub onto the lamb.

3. Place in the oven for 15 minutes. Then, reduce the heat to 160°C and cook for a further 20 minutes per 50 0g of meat for medium rare. This should be between 1–1.5 hours, depending on the size.

4. To make the tomato sauce, sauté the onion and garlic in the olive oil over a medium heat. Deglaze the pan with the red wine and reduce by half.

5. Add the tomatoes and gently crush. Simmer for 15–25 minutes, adding a little water if necessary. Crumble in the feta if using.

6. Add the grapes to the lamb for the last 10 minutes of cooking time.

7. Allow the lamb to rest for 15–20 minutes. Carve and arrange on a platter, then spoon over the pan juices, roasted grapes and spoonfuls of tomato sauce.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones

More lamb recipes

This Easter, Woolworths’ free-range leg of lamb will elevate your menu. Whether you’re slow-roasting it for the perfect Easter lunch or using leftovers to create a tasty meal the next day, Woolworths’ leg of lamb delivers on both flavour and quality.

shop at Woolworths

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Lamb chops with olive, orange and anchovy sauce

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Baked marinated lamb chops

Lamb-stuffed pitas with Greek tomato sauce

Leg of lamb with Greek tomato sauce

Leg of lamb with Greek tomato sauce

Ingredients

Method