Recipe Category: Lamb

Ingredients   

• 800g lamb breast, unrolled
• 2 tbsp Dijon mustard
• ½ a small bunch flat-leaf parsley, finely chopped
• ½ a small bunch chives, finely chopped
• ½ a small bunch mint, plus extra to serve, both finely chopped
• 1 tbsp vegetable oil
• 2 onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 250ml white wine
• 250ml chicken stock

Method

Step 1 – Heat the oven to 170°C. Lay the lamb flat on a clean chopping board and season the lamb breast all over with the flesh side facing up. Brush all over with the mustard and sprinkle over the herbs. Roll up tightly lengthways and use kitchen string to make 6-8 knots all the way down to tie it in place.

Step 2 – Heat the vegetable oil in a large lidded casserole and brown the lamb until golden. Remove onto a plate, then tip in the onions and garlic, and cook for 10 minutes until beginning to soften. Pour the white wine and chicken stock, return the lamb and cover with a lid. Bake for 3 hours until the meat is tender, then move the lamb onto a plate, cover tightly with foil and rest for 20 minutes.

Step 3 – Meanwhile, skim the gravy of excess fat and keep warm, adding a splash of water if it looks a little thick. Slice the lamb and serve with the onion gravy and a sprinkling of mint, if you like.

Source: Source: https://www.olivemagazine.com/recipes/meat-and-poultry/herb-stuffed-rolled-lamb-breast/

Ingredients:

• 2 to 3 kgs trimmed bone-in leg of lamb
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Method:

Step 1 – Preheat oven to 180°. Line a roasting pan with aluminum foil.

Step 2 – Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

Step 3 – In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

Step 4 – Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.

Step 5 – Place into oven and roast for about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Leave to rest for 15 minutes before slicing.

Step 6 – Serve immediately with mini hasselback potatoes

Method

Step 1 – Preheat oven to 350 ̊C degrees. Line a roasting pan with aluminum foil.

Step 2 – Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

Step 3– In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

Step 4 – Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.

Step 5 – Place into oven and roast until it reaches an internal temperature of 135 ̊C degrees for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.

Serve immediately with mini hasselback potatoes.

Ingredients 

• 1 (2,26 to 2,72 kgs) trimmed bone-in leg of lamb
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Source: https://damndelicious.net/2019/04/06/roasted-leg-of-lamb/

Method

1. Grab a food processor and add the garlic, rosemary, thyme and salt. Mix until it’s all combined and then add the olive oil
2. Rub this on both sides of the lamb chops and then put them in the fridge to marinade for 1-2 hours. Take them out about half an hour before so that the lamb gets up to room temperature.
3. Toss the chops on a very high heat, sealing them on each side for 2 minutes. For medium-rare dependant on heat total cooking time will be about 8-10 minutes in total.

Ingredients

4 Lamb Chops
2 Crushed Garlic cloves
1 Tbsp. fresh rosemary leaves
1 Tsp. crushed thyme
Coarse sea salt
2 -3 Tbsp olive oil

Method
1.Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2.Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
3.Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4.Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
5.Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6.Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
7.Add the remaining rosemary sprigsca and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
8.Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9.Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10.When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens

Ingredients
2 kg leg of lamb
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 lemon
Mint Sauce
Olive Oil
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar

Source: https://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/

Leg of lamb is a large and expensive cut of meat. However it is also fool proof and once cooked, rewards you with tender and flavourful meat. So, be afraid to give it a try.°

When cooking your leg of lamb, keep this tips in mind and you will be safe.

1. NO MARINADE NEEDED

Leg of lamb is a naturally tender cut of meat. Marinating this cut will make it more tough. A simple seasoning of herbs, garlic and favourite spice rub is really all you need.

2. KNOW HOW YOU LIKE YOUR LAMB COOKED.

Leg of lamb is tender and juicyand it will be good along a wide spectrum of doneness. So know what you like and prefer.

3. RECOMMENDED COOKING TIMES FOR LAMB

• Roasting Temperature: 165 °C
• Medium – Rare: 54.5°C – 60°C (about 20 minutes per 500g)
• Medium: 58°C – 60°C (about 25 minutes per 500g)
• Well done: 68°C – 74°C (about 30 minutes per 500g) 

4. LET THE MEAT REST AFTER COOKING

After coming out the overn, let the leg rest for about 20 minutes. This lets the juices redistribute instead of spilling onto your serving platter.

5. ALWAYS SLICE THE MEAT AGAINST THE GRAIN

This will help you to get the most tender slices.

And when its all done – if you had a leg of lamb that was delicious and well cooked, know that you can save your left overs and reserve them. Cut any leftovers into slices. Wrap them in foil or beeswax wrap and store them in the fridge. You can reheat the slices when you are ready to eat.

BY J’ SOMETHING

Chef’s note: This Potjie triggers so many memories for me… One of the most relaxing methods of cooking has to be cooking in a potjie – or a “drievoet”, as my wife likes to call it. Uncle Elton, my best friend Brent’s dad, would spend the whole day around that pot and I just never understood it, not until I started making my own potjies at home. This is my tribute to the famous Williams’s potjie on Currie Street.

INGREDIENTS:

• ¼ cup olive oil
• 1 large onion
• 4 carrots (2 finely chopped; 2 roughly chopped
• 3 celery sticks, finely chopped
• 3 cloves garlic, finely chopped
• 1 tbsp paprika
• 150g minced chourico
• 1kg lamb knuckles, dusted in flour
• 1 cup red wine
• 2 cans chopped tomatoes
• 1tbsp brown sugar
• 4 cups lamb (or beef) stock
• 4 potatoes, roughly chopped
• 300g green beans
• 1 can cannellini beans

METHOD:

1. Heat the olive oil in a pot, add the onion, finely chopped carrots, celery, garlic, paprika and chourico. Fry until the vegetables have softened, then remove from pot and set aside.
2. Place the knuckles into the pot and cook until browned. Return the vegetable mixture to the pot.
3. Add the red wine and allow to reduce. Once reduced, add the tomatoes and sugar, and allow to simmer for about 10 minutes.
4. Add the stock, roughly chopped carrots and potatoes. Cook for 1 – 2 hours or until the meat us nice and tender.
5. Lastly, add the green beans and cannellini beans, and cook for a further 10 minutes – and you are done!
6. Best served with rice.

about 800 g deboned lamb shoulder blade
3 cloves garlic, peeled and thinly sliced
1 sprig rosemary, divided in small pieces
1 large sprig rosemary for basting
Buttermilk marinade
250 ml (1 cup) buttermilk or plain unflavoured yoghurt
60 ml (1/4 cup) olive oil
30 ml (2 Tbsp) fresh lemon juice
15 ml (1 Tbsp) chopped root ginger
2 cloves garlic, crushed
salt and freshly ground black pepper to taste
Directions
Cut incisions in skin of lamb and place garlic slices and a small sprig of rosemary in each.
Marinade: Mix all ingredients together and pour over meat. Cover and marinate in refrigerator for 4 – 6 hours, or overnight if preferred.
Place lamb in preheated oven at 160 °C for 20 – 25 minutes per 500 g, plus an additional 20 minutes for medium-done. Use sprig rosemary to baste lamb frequently during cooking with marinade. Leave in a warm place for about 10 minutes before carving.

500 g lamb riblets (+/- 10)
Marinade and basting
1 small onion, finely chopped
60 ml (1/4 cup) olive oil
125 ml (1/2 cup) fresh lemon juice
45 ml (3 Tablespoons) honey
1 clove garlic, crushed
7 ml (1 ¼ teaspoon) ground cumin
3 ml (1/2 teaspoon) ground ginger
2 ml (1/4 teaspoon0 ground cinnamon
5 ml (1 teaspoon) dried rosemary
salt and freshly ground pepper to taste
Directions
Cut off excess fat from the ribs if necessary.
Marinade: Mix all the ingredients together. Pour over ribs and marinade for about 30 minutes.
Place ribs on a grid over hot coals or rack of an oven grill for about 15 – 20 minutes. Grill until golden brown on both sides. Turn and baste frequently with marinade.
Serve immediately with a salad of choice or potatoes.

6 lamb chump chops, about 1,5 cm thick
Marinade ingredients
350 ml (2 x 175 g tubs) plain low fat yoghurt
10 ml (2 tsp) ground cumin
15 ml (1 Tbsp) ground coriander
10 ml (2 tsp) medium curry powder
3 cloves garlic, crushed
10 ml (2 tsp) chopped fresh mint or 3 ml (1/2 tsp) dried
15 ml (1 Tbsp) fresh lemon juice
salt and freshly ground black pepper to taste
Directions
Marinade: Mix all ingredients together and pour over chops.
Cover and marinate in refrigerator for 4 – 6 hours, or overnight if preferred.
Remove lamb from marinade and place on grid over moderate coals or grill in a cast-iron pan for about 15 minutes until golden brown on both sides. Serve immediately.

4 carrots cut into chunks
2 sweet potatoes peeled and quartered
1 onion halved and sliced
2 garlic cloves chopped
1 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 teaspoon curry powder
1 teaspoon cumin
1 pinch allspice
1 teaspoon sea salt or 1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup water
Directions
Brown the lamb necks in a bit of oil.
Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
Add the lamb necks, and pour the rest of the sauce over top.
Cover and cook on low 8 hours.