Pork recipes

Whole roast cabbage with Tuscan flavours

40 minutes

Pork recipes

Crispy pork belly with pepper sauce

2 hours

Roast recipes

Roast sirloin with potato bake

2½ hours

Chicken recipes

Roast leg of lamb

By Saadiyah Hendricks

Serves 8-10

Difficulty Easy

Prep Time 30 minutes, plus 1 hours marinating time

Cooking Time 1 hours 45 minutes

Ingredients

1 t freshly ground black pepper
salt, to taste
1 T garlic
2.4 kg Woolworths free-range leg of lamb
½ cup olive oil
2 t garlic-and-ginger paste 2
1 t leaf masala
½ t ground turmeric
3 bay leaves
1 t crushed chillies
1 T brown sugar
½ cup chutney
1 t lemon pepper

Method

1. Rub the pepper, salt and garlic onto the lamb and set aside to marinate for at least an hour.

2. Heat half the oil in a pan and cook the garlic-and-ginger paste until fragrant. Add the spices and toast until fragrant, then add the sugar, chutney and lemon pepper. Mix well. Pour the marinade over the lamb, ensuring it’s well coated.

3. Heat the remaining olive oil in a large saucepan over a medium heat. Place the lamb in the pan and brown on all sides. Cook for 1½ hours, or until tender. Add water to prevent the lamb from burning. Use a skewer or fork to prick the meat so that the gravy penetrates it.

Find more Eid recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pulled pork adobo

Porchetta

Whole roasted pumpkin

Curried leg of lamb

Whole roast cabbage with Tuscan flavours

Crispy pork belly with pepper sauce

Roast sirloin with potato bake

Apricot harissa roast chicken

Arista di maiale

Miso-glazed chicken

Porchetta with Maldon salt

Roast leg of lamb

Roast leg of lamb

Ingredients

Method