ROAST LAMB WITH HONEYED BEETROOT
500g cooked beetroot, quartered
5ml chopped garlic
15ml chopped rosemary
2kg leg of lamb
salt and pepper
30ml olive oil
15ml lemon juice
250g shallots, peeled and left whole
30ml extra honey
250ml lamb or chicken stock
Put 50g of the beetroot and the garlic into a mini chopper. Chop to form a paste. Remove and stir in the rosemary and honey. Set aside.
Place the lamb on a rack inside a roasting pan. Season well and rub over the olive oil and lemon juice. Roast at 180°C for 1 hour. Remove from the oven.
Add the remaining beetroot and the whole shallots to the roasting pan. Drizzle with the extra honey.
Put the meat on top of the vegetables and return to the oven and roast for 30 minutes.
Remove from the oven and spread the beetroot and garlic mixture over the surface of the lamb. Return to the oven and roast for another 30 minutes or until cooked to the desired doneness. Remove from the oven and wrap the meat in foil to rest for 10-15 minutes.
Scoop out the shallots and beetroot into a serving dish.
Pour off the excess fat. Put the roasting pan over a medium heat. Sprinkle over the flour and cook for a minute. Add the stock, stirring constantly until the mixture boils and thickens.
Pour the mixture through a sieve and serve with the lamb, beetroot and shallots.
LAMB AND SWEET POTATO PASTIES
4 x 250ml flour (4 cups)
1 egg, beaten
ice water to mix
300g lamb steaks, trimmed and cut into small cubes
1 orange sweet potato, peeled and diced into small cubes
1 large potato, peeled and cut into small cubes
1 red onion, peeled and finely diced
45ml chopped fresh mint
PASTRY: Put the flour and butter into a food processor and process until the mixture resembles breadcrumbs. Add the egg and enough iced water to bring the dough together.
Remove the dough from the processor and wrap in cling film. Refrigerate for 30 minutes.
Assemble the filling by combining all the ingredients and mixing well.
Divide the dough into 8 equal portions. Roll out each piece of dough on a lightly floured surface to about 2mm thickness. Use a side plate as a template and cut out a disc.
Brush the edges of the disc with egg glaze. Place a generous spoonful of the meat mixture in the centre of the disc. Bring up the sides of the pastry to form a half moon and pinch the edges together and shape into a scallop. Place on a tray and refrigerate for 30 minutes.
Brush the pasties with egg glaze and bake at 180°C for an hour. Remove and serve.
LAMB AND SPINACH CURRY
30-40ml olive oil
1 kg boneless lamb, cubed
5ml fenugreek seeds
5ml cumin seeds
5ml black mustard seeds
1 stick of cinnamon
6 cardamom pods, bruised
2 onions, chopped
10ml chopped garlic
10ml chopped ginger
1 green chilli, seeded and chopped
5ml ground cumin
5ml ground chilli powder
5ml ground coriander
10ml ground turmeric
375ml beef stock
2 bay leaves
80ml plain yoghurt
30ml chopped coriander
300g baby spinach, blanched, drained and chopped
Heat some oil and fry the lamb in batches and set aside.
Wipe out the pot with a paper towel and add the seeds, cinnamon and cardamom. Dry fry until the seeds start popping. Remove and set aside.
Add more oil to the pot and fry the onion, garlic, ginger and chilli until soft.
Add the ground spices and fry for a few seconds.
Return the lamb and seeds to the pot. Add the stock and bay leaves and simmer covered for 1-2 hours or until the meat is tender and the sauce has reduced.
Remove the bay leaves. Add the yoghurt and coriander and heat through. Add the spinach.
Serve on basmati rice.
HONEY AND MINT LAMB KEBABS
Makes about 8
600g leg of lamb cubes
125ml chopped fresh mint
45ml lemon juice
60ml white wine
1 red onion, peeled and cut into wedges
1 large red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
soaked wooden skewers
Put the lamb into a bowl. Combine the mint, lemon juice, honey, olive oil, wine, garlic and seasoning and mix well. Pour this over the lamb.
Add the onion wedges and toss to coat with the marinade. Set aside to marinate for 2-3 hours or overnight.
Thread the lamb, onions and peppers on to soaked skewers and cook on a braai or in a griddle pan.
Baste with the marinade until cooked.
HARISSA LAMB AND BRINJAL STEW
30-60ml olive oil
600g diced stewing lamb
2 brinjals, peeled and diced
1 large onion, sliced
30ml harissa paste
400g can of chopped tomatoes
250ml chicken stock
60ml chopped parsley
5ml grated lemon rind
Heat a little olive oil in a pot and brown the lamb in batches. Remove and set aside. Add a little more oil to the pot and fry the brinjals for a few minutes. Remove and add to the lamb.
Add more oil to the pot and fry the onion and garlic for a few minutes until soft. Add the harissa paste and cook for a few seconds.
Return the meat and brinjals to the pot and mix well. Add the tomatoes and stock, season, cover and simmer for 1-2 hours or until the meat is tender.
Stir in the parsley, lemon rind and juice just before serving.
MARINATED LAMB RIBS AND CHOPS
125ml olive oil
30ml chopped mint
30ml chopped rosemary
salt and pepper to taste
800g lamb chops and ribs
Mix all the ingredients together and marinate the meat for at least one hour or overnight in the fridge.
Grill the meat at 220ºC for 15 minutes on each side until golden and crispy.
Serve immediately. - The Star