If it’s Easter, it must be lamb - recipes

Category Recipes


Serves 6


6 cardamom pods

2 whole cloves

5ml coriander seeds

5ml cumin seeds

5ml ground cinnamon

10ml chopped garlic

60ml olive oil

grated rind and juice of 1 large lime or lemon

salt and black pepper

1.5kg deboned leg of lamb


300g baby brinjals, halved

3 orange sweet potatoes, peeled and cubed

45ml olive oil

salt and pepper

Spiced yoghurt

250ml Greek yoghurt

15ml lemon juice

10-15ml harissa paste

salt and pepper

LAMB: Toast the whole spices in a non-stick frying pan until fragrant. Remove and crush with a pestle and mortar. Discard the cardamom husks.

Combine with the ground cinnamon, garlic, olive oil, lime rind and juice and seasoning. Rub this into the meat and leave to marinate for a few hours or overnight.

Bring to room temperature, then roast at 180°C for 45-50 minutes or until done to your liking.

VEGETABLES: Put the brinjals and sweet potatoes in a roasting pan. Drizzle generously with oil and season.

Roast at the same time as the meat until the vegetables are soft.

Serve the vegetables, topped with the sliced meat and pour over the spiced yoghurt.

SPICED YOGHURT: Combine all the ingredients and mix them well.



Serves 6-8


45ml olive oil

2kg leg of lamb

30ml Moroccan spice

2 red onions, peeled and cut into wedges

3 carrots, peeled and sliced into 1cm thick rings

2 stalks of celery, sliced

15ml chopped garlic

1 litre of chicken stock

125ml dried apricots, halved if large

100g blanched almonds, toasted

125ml pomegranate rubies


30ml olive oil

1 red onion, finely chopped

5ml chopped garlic

5ml ground cinnamon

375ml couscous

375ml boiling water

salt and pepper

125ml pomegranate rubies

60ml chopped coriander

LAMB: Heat the oil in a large frying pan and brown the meat all over. Remove and rub in the Moroccan spice. Place in a roasting pan.

Add the onions, carrots, celery and garlic to the frying pan and fry over a medium heat for 5 minutes. Add to the meat in the roasting pan. Pour over the stock. Seal tightly with foil and roast at 160°C for 4 hours.

Remove the meat – it should be very soft and falling apart. Break it into small pieces. Discard the bone.

Return the meat to the roasting pan with the apricots, almonds and pomegranate rubies. Heat through and serve with the couscous.

COUSCOUS: Heat the oil in a pot and fry the onion and garlic over a gentle heat until soft. Add the cinnamon and cook for a few seconds.

Add the couscous and stir to coat with the mixture. Remove from the heat and pour over the boiling water.

Cover the pot with a lid and set aside for 5 minutes. Fluff with a fork.

Season well and stir in the pomegranate rubies and coriander.



Serves 6-8


45ml Thai red curry paste

50ml olive oil

30ml brown sugar

125ml chopped basil leaves

2kg leg of lamb


450g baby carrots

300g baby beetroot, boiled until soft

3 red onions, cut into wedges

1 whole bulb of garlic, halved

extra olive oil

Combine the curry paste, olive oil, sugar and basil and mix well. Cut slits in the surface of the meat and rub in the marinade. Set aside in the fridge for 2-3 hours.

Place the meat on a rack over an oven roasting pan. Cover with foil and roast at 180°C for an hour.

Remove the foil. Lift up the meat and place the vegetables in the pan.

Drizzle with a little olive oil. Put the meat on the rack back in the pan. Return to the oven and roast for 30-40 minutes or until the vegetables are soft and the meat is cooked to your preference.

Remove the meat, cover with foil and rest for 10 minutes before carving. Serve with the vegetables.



Serves 6

800g deboned leg of lamb cut into 2.5cm cubes

200g haloumi cheese, cut into 2.5cm pieces

1-2 red onions, cut into wedges

50ml chopped oreganum

5ml chopped garlic

5ml grated lemon rind

50ml lemon juice

50ml olive oil

salt and pepper

soaked wooden skewers

pita breads for serving

hummus for serving

Combine the lamb and cheese with the ingredients up to the wooden skewers and marinate for 3-4 hours or overnight.

Thread the meat, cheese and onions on to the skewers and cook on a griddle pan or over a braai until the meat is cooked to your liking.

Baste frequently with the remaining marinade.

Serve with warm pita breads and hummus for dipping.

Author: IOL

Submitted 14 Apr 14 / Views 2596