Lamb for Easter. Picture: Bongiwe Mchunu

Harissa Roast Lamb 

Serves 6


2kg leg of lamb

30g butter, softened

30ml olive oil

7ml ground cumin

7ml ground coriander

7ml ground paprika

15ml chopped garlic

45ml stripped thyme leaves

5ml salt

7-10ml harissa paste

500ml chicken stock


Trim the lamb of excess fat and lightly score the surface to help the marinade penetrate it.

Combine the butter, oil, spices, garlic, thyme, salt and harissa paste and mix well. Rub this into the lamb. Set aside for 1 hour.

Pre-heat the oven to 190°C.

Put the lamb into a roasting pan and add the stock. Roast for 1-11/2 hours or until done to your liking. Remove from the oven.

Take the lamb out of the pan, cover with foil and rest it for 10 minutes before carving.

Strain the pan juices and place into a small pot. Bring to the boil and simmer until reduced and slightly thickened. Serve the sauce with the meat.

To spice up the flavour of the gravy, you can add extra harissa paste when boiling it up.

Yoghurt Marinated de-boned lamb

Serves 4-6

2kg de-boned leg of lamb

250ml Greek yoghurt

1 bunch of coriander

10ml chopped garlic

30ml chopped ginger

1 green chilli

5ml ground cumin

5ml ground coriander

5ml turmeric

salt and pepper

grated rind of 1 lime

15ml lime juice


Place the lamb in an ovenproof roasting dish.

Put the yoghurt into a food processor and add the coriander, garlic, ginger, chilli, spices, seasoning, lime rind and juice. Process until smooth.

Spoon this mixture over the lamb making sure it is coated on both sides. Refrigerate for a few hours or overnight if possible.

When you are ready to cook the lamb, bring it to room temperature. Roast at 190°C for 40-50 minutes or until cooked to your liking. Remove from the oven and rest for 10 minutes before slicing.

Moroccan Lamb Shanks 

Serves 4

45ml olive oil

4 lamb shanks

2 onions, chopped

45ml chopped ginger

30ml Moroccan spice rub

pinch of saffron

1 stick of cinnamon

salt and pepper

400g can of chopped tomatoes

750ml water

2 carrots, peeled and sliced

400g can of chickpeas

100g dried apricots

15ml honey

50g toasted almonds, chopped

45ml chopped coriander


Heat the oil in an ovenproof saucepan and brown the lamb shanks all over. Remove and set aside.

Add the onions and fry until soft. Add the ginger, Moroccan spice, saffron, cinnamon and seasoning.

Add the tomatoes and water and bring the mixture to the boil. Return the shanks and add the carrots.

Cover and put the saucepan in the oven at 160°C for 2-3 hours or until the meat is very tender.

Remove from the oven and add the chickpeas, apricots and honey and return the saucepan to the oven, uncovered, for another 30 minutes.

Remove from the oven and serve the shanks sprinkled with almonds and coriander.