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30 minutes

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2 hours

Great value

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15 minutes

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Confit garlic-and-tomato dip

1½ hours

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90 minutes

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1½ hours

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30 minutes

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40 minutes

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20 minutes

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1 hour

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20 minutes

Lamb recipes

Pulled lamb with goat’s cheese mash

10 minutes

Pulled lamb with goat’s cheese mash

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

280 g fine beans
2 cloves garlic, finely chopped
1 T olive oil
1 T butter
230 g Tenderstem broccoli, blanched
leftover lamb
800 g Woolworths creamy mash
100 g log chevin
100 g Kalamata olives, pitted and chopped

Method

1. Pan-fry the beans and garlic in the olive oil and butter for 3 minutes, then add the broccoli and cook, tossing, for 2 minutes.

2. Warm the leftover pulled lamb and heat the mash according to package instructions.

3. Just before serving, crumble the goat’s cheese through the mash with the olives and serve with the warm garlicky greens, pulled lamb and pan juices.

Cook's note: This lamb is also sublime tossed with pasta. Just add a little more harissa to the pan when reheating, plus a dollop of mascarpone, cherry tomatoes and grated pecorino.

Get the recipe for harissa yoghurt slow-roasted lamb shoulder here.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Snoek-and-potato frikkadels

Chunky braaied chakalaka

Sundried tomato pasta salad

Confit garlic-and-tomato dip

Lemon Parmesan roast potatoes

Crispy potato bake

Savoury rice

Smashed potatoes

Roosterkoek with smoked cod roe butter

1000 layer potatoes

Air-fryer roast beef with herbs

Pulled lamb with goat’s cheese mash

Pulled lamb with goat’s cheese mash

Ingredients

Method