As families gather around the table to celebrate Easter, one culinary delight takes centre stage – succulent, tender lamb. However you prepare it, lamb offers a versatile canvas for culinary creativity. We explore a selection of tantalising lamb recipes that promise to make your Easter unforgettable, with recipes from some of South Africa’s favourite foodies, including Zola Nene, Herman Lensing and Sifo: The Cooking Husband. From classic roasts infused with fragrant herbs to innovative twists on the traditional, let's embark on a journey through the diverse and delectable world of lamb, destined to take your Easter to new heights.
Baked Lamb Chops with Pesto, Tomatoes and Broccoli
From Clever Cooking by Vickie de Beer
Lamb, Spinach & Feta Pie
From Clever Cooking by Vickie de Beer
“Phyllo pastry is not low-carb, but because it is so thin, you use less of it. This delicious pie is easy to make if you use precooked lamb.”
Middle Eastern Lamb Chops
From Low Carb Express by Vickie de Beer
Afrika-lamsboud
Uit Nostalgie deur Herman Lensing
“Lamsboud sal vir my altyd die kroon van die vleiskombuis bly. Daai Kalahari-gene loop diep in my lyf. Ek weet Karooboere gaan met jou stry en sê die beste lam kom eintlik uit die Karoo, want nêrens anders in die wêreld kry jy daardie unieke bossiegeur van die inheemse kruie nie, en dis waar. Maar Kalahari-lam is anders – dis soeter, dis geuriger op ’n ander manier en die vet is mooi. Ek het nooit met vars kruie in die kombuis grootgeword nie; die naaste wat jy daaraan sal kom, is pietersielie. Die eerste pietersielie wat ek gesien het, was twee stukkies op die vleis by die slaghuis, net twee (ek vermoed dit was plastiek!). Maar onlangs het ek die kans gekry om meer van Kaapse fynbosgeure te leer ken. En dis dan wanneer jy daar in die veld staan en die wilde kruie begin kneus en ruik in jou hande dat jy die waarde van kruie en die impak wat dit op vleis het, begin waardeer. Ek is baie lief vir hierdie kontinent waar ons woon; ons moet nooit vergeet hoe waardevol haar skatte en juwele is nie. Ja, dis moeilik om hier te woon, maar dis lekker. Ek maak hierdie lamsboud gereeld as ’n ode aan die ryk bestanddele en smake wat Afrika met ons deel.”
Cold leg of lamb with green sauce
From Home Cooking by Herman Lensing (Ook beskikbaar in Afrikaans as Huis Kos)
“If you’re from the Kalahari, you’ll know that you prepare lamb for every possible occasion. There doesn’t have to be a reason, but for Easter, lamb must be on the table. My mom got up early on Sunday mornings to start preparing the feast. It was usually the same menu. She roasted the leg of lamb in an oven roasting bag. I still remember the sound these thin bags made when she placed the meat in it. She then sealed it with the nylon ties you get with the bags. The highlight was when we got home after church and the bag would be puffed up and roasted brown. Inside, you knew, something fabulous would be waiting. Oven roasting bags are long forgotten, but it’s time they make a comeback. Especially when serving meat cold, because then it will be extra juicy.”
Lamb Shank
From Sifo: The Cooking Husband by Sinoyolo Sifo
Herb-crusted rack of lamb
From Sifo: The Cooking Husband by Sinoyolo Sifo
“My father’s farm in the Eastern Cape is home to a lot of sheep. When I visit, he usually slaughters one, giving me some meat to take home and cook. I usually make this rack of lamb when I return from one of these visits.”
Farzana’s Legendary Leg of Lamb
From Modern Cape Malay Cooking by Cariema Isaacs
Curry Lamb Ribbetjie Potjie
From Pots, Pans & Potjies by Karl Tessendorff & Greg Gillowey
Lamtjops
Uit Mynie speel met vuur deur Mynie Steffens
Mchuzi wa kababu (lamb kofta curry)
From The East African Cookbook by Shereen Jog
Deboned and Stuffed Lamb Rib
From My Station Street Kitchen by Mynhardt Joubert (Ook beskikbaar in Afrikaans as My Stasie Straat kombuis)
From My Station Street Kitchen by Mynhardt Joubert (Ook beskikbaar in Afrikaans as My Stasie Straat kombuis)
“Most lamb shank recipes call for red wine, but this version is cooked with white wine and herbs, which makes for a lighter, more gentle and flavourful sauce. The added orange juice and zest creates magic with the artichokes and green olives. Serve with soft buttery polenta.”
Slow-Roasted Lamb Shoulder on Herbed Couscous with Mint and Peas
From Simply Seasonal by Ilse van Zyl
“Lamb is a great partner for minted peas and other spring vegetables. This fall-apart shoulder roast is something I’d prepare for a fuss-free dinner party. You can start early with the lamb because it needs quite a few hours in the oven, filling your kitchen with the most delectable smells, and leaving very little effort for the couscous and peas.”
Lamb and Feta Burgers
From Thrive by Nicci Robertson
Curried Lamb Shanks
From Simply Seven Colours by Zola Nene
Fragrant Massaman Lamb Curry
From It's All About the Food by Estelle Sacharowitz
“My nephew is an adventurous, self-taught chef. This massaman curry, made with a deboned shoulder of lamb, is his experiment, but since trying it I’m completely devoted. It is a mild yet spicy fusion of Thai- and Indian-style curries, taking its cue from the traditional components: dry whole spices including cinnamon, star anise, cumin and coriander. The sauce is thick, rich and steeped with spiciness, and noteworthy for the presence of whole peanuts. Slightly sweet from the coconut milk, it is chock-full of flavour, interesting and moreish. Lamb is so well suited to this dish, becoming soft and bold as it cooks, but you could substitute tofu or lentils for a vegetarian option. I make a batch of the unforgettable paste and keep it in the fridge. And if you have leftovers, be happy as this curry tastes better as it develops.”
Green pea and lamb salad
From The Ultimate Salad Book by Chantal Lascaris
“Peas aren’t normally recognised as a salad ingredient, but I believe they’re undervalued. You can always rely on them to provide a glorious bolt of colour to your plate. Botanically speaking they’re actually a fruit, because they contain seeds. They also provide a surprising amount of nutrients, are high in fibre and protein, and have a low glycaemic index. Peas always taste extra good with mint, and lamb and mint are great companions, so combining all three is sure to be a winner.”
Slow-roasted lamb shanks
From Dinner at Matloha's by Liziwe Matloha
"Moroccan spice rub is an aromatic, fragrant blend of cumin, coriander, cinnamon, nutmeg, turmeric, cloves, ginger and black pepper that is just perfect with succulent slow-cooked lamb. Serve with oven-roasted potatoes or fragrant basmati rice and your choice of vegetables."
Slow-roasted lamb and mint dressing
From Delish Sisters by Kate Lund & Rebecca Lund
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