Tag Archives: lamb

(review) Lunch and dinner at Stellenbosch Kitchen

16 May

The entrance to Stellenbosch Kitchen on Andringa Street, early evening.

This year, I’ll be celebrating my 40th year in Stellenbosch. A year ago we made a move from the outskirts of town to the beautiful bustling historical centre. While we gave up a chunk of living space (in size) in the process, we gained the incredible European-like lifestyle of locking up our apartment and walking a short distance to the best coffee shops and restaurants the Winelands has to offer.

Dorp Street and Church Street is where it’s at: the centre of my beautiful town when it comes to tourism, social hotspots, food and wine. Right in the middle of it all is Stellenbosch Hotel and its recently renovated restaurant Stellenbosch Kitchen – pretty much back to back with its sister-hotel Coopmanhuijs Hotel & Spa featuring Helena’s Restaurant. I recently had the opportunity to visit Stellenbosch Kitchen for dinner and lunch respectively, and would love to share my experiences with you.

The landmark veranda of Stellenbosch Kitchen on Andringa Street, early evening, just before the arrival of dinner guests.

Stellenbosch Hotel is one of the oldest hotels in town, built on Simon van der Stel’s property (a grant) between 1692 and 1701. It has since been restored in 1987 and declared a national monument. After the refurbishment in 2016, the name Jan Cats Restaurant was replaced by Stellenbosch Kitchen, featuring an eclectic yet contemporary spin on the existing historical eatery.

The space that is now called Stellenbosch Kitchen has forever been a local hotspot to both students, the mid-town working crowd and the wealthy. Their bistro-style fare has been a favourite for decades, being enjoyed on the tree-rich veranda that envelopes their landmark corner on Dorp and Andringa streets.

Here are my lunch and dinner experiences in pictures.

One of the massive old oak trees that surround Stellenbosch Hotel.

Our 18h00 arrival at Stellenbosch Kitchen meets a neatly prepped restaurant space.

Chef at work – the service hatch at Stellenbosch Kitchen.

Bread board with red wine butter and hummus. All bread baked in-house.

The dinner menu at Stellenbosch Kitchen. This menu changes seasonally.

An exceptional wine list is one of the attractions at Stellenbosch Kitchen. Here we’re enjoying Adi Badenhorst’s Secateurs Shiraz.

Potato gnocchi, butternut, sun-dried tomatoes, olives, goat’s milk feta, basil pesto. Beautifully cooked gnocchi with a mixture of very punchy ingredients.

Pan-seared line fish, fennel velouté, prawn barley risotto, grilled prawn, red pepper fondue. Perfectly cooked line fish, and I really enjoyed the texture of the barley risotto.

Ale-battered hake, hand-cut potato chips, sauce tartare, charred lemon, mushy peas. A stunning dish, yet so simple. Perfect tartare, fluffy hake, super crunchy chips – what more do you want?

Fondant of black cherry and Valrhona chocolate, Bulgarian yoghurt ice cream. Excellent texture and an interesting spin on the classic fondant – maybe a little too bitter and sour for my personal preference. Beautiful plating and delicious ice cream.

Our second visit was an early lunch at 11h30 – also much better lighting by day for my camera!

A buttery yellow glass of Jordan Chardonnay for me.

Roasted rack of Karoo Lamb, carrot purée, spiced pear chutney, polenta, fine beans. This dish is from the dinner menu, but was made for us on special request over lunch. It is one of the most popular dishes on the menu and well worth ordering (for dinner).

Osso bucco with risotto milanese. This dish certainly won’t win any prizes for plating, but it is hearty and moorish and hits all the right spots for comforting winter fare.

Apple and almond tart, vanilla bean ice cream, ginger crumble, crème anglaise – definitely my favourite dessert on the menu. They should serve this delicious pastry for breakfast too!

Coconut panna cotta, compressed pineapple, mango caviar, passion fruit mushrooms.

Stellenbosch Kitchen is well worth a regular visit, whether for a mid-week lunch, a lazy weekend dinner, or a special occasion with friends from abroad.

Thank you to the staff and management of Stellenbosch Kitchen for hosting us. We’ll certainly be back for more.

Make your booking:

Tel: +27 (0)21 883-2893
Address: Corner of Dorp & Andringa Streets, Stellenbosch 7600, South Africa

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A Timeless Festive Dinner with Poetry Stores

9 Dec

The new Noir homeware range from Poetry Stores with recipes from the book "The Story of a House" (photography by Tasha Seccombe)

The new Noir homeware range from Poetry Stores with recipes from the book “The Story of a House” (photography by Tasha Seccombe)

If you like adding a touch of drama to your festive table this December, don’t miss out on the new black homeware range available from Poetry Stores, Noir, imported from Portugal. It is simply breathtaking and the perfect choice to pair with a few gold accessories.

I’ve had the pleasure of creating a timeless festive dinner spread in collaboration with Poetry Stores using these beautiful pieces of homeware and three recipes from the stunning book The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier. Most of the recipes are French-inspired and perfect for entertaining a crowd for a grand occasion.

Here are three of Louis and Hardy’s recipes from their book, fit for royalty:

Salmon tartare from the book “The Story of a House” (photography by Tasha Seccombe)

Salmon Tartare (serves 4)

  • 480 g smoked salmon, cut into 1 cm cubes
  • 80 g cucumber, diced
  • 80 g radish, diced
  • a large pinch of toasted sesame seeds
  • a large pinch of chopped pink peppercorns
  • 120 g Granny Smith apple, diced
  • fresh mint, chopped (optional)

For the vinaigrette:

  • 100 ml apple cider vinegar
  • 150 ml sesame oil
  • juice of 2 large lemons
  • freshly ground salt & pepper

Mix all the ingredients for the tartare. Make the vinaigrette by mixing all the ingredients together and serving with the tartare. The tartare is also delicious with finely chopped mint sprinkled on top.

Leg of lamb with gremolata from the book "The Story of a House" (photography by Tasha Seccombe)

Leg of lamb with gremolata from the book “The Story of a House” (photography by Tasha Seccombe)

Double Leg of Lamb (serves 12)

  • 1 double leg of lamb or 2 individual legs of lamb

For the seasoning:

  • 1/4 cup (60 ml) coarse salt
  • 1/4 cup (60 ml) freshly ground black pepper
  • 1/4 cup (60 ml) finely chopped garlic
  • 1/4 cup (60 ml) finely chopped rosemary leaves, plus sprigs for garnishing
  • 1/4 cup (60 ml) Dijon mustard
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cups (500 ml) lamb stock or water

For the sauce:

  • 1 cup (250 ml) dry red wine
  • 1 litre stock from the oven dish
  • 2 tablespoons (30 ml) cornflour

For the gremolata:

  • grated or finely chopped peel of 4 lemons
  • 3 garlic cloves, finely chopped
  • a handful of fresh parsley, finely chopped

Remove most of the fat from the leg of lamb, but not all of it, as it lends delicious flavour to the sauce.

With a sharp knife, make small incisions about 1 cm long and 2 cm deep all over the legs,. Make the seasoning by mixing the salt, pepper, garlic, rosemary and mustard. Rub it into the meat, particularly into the incisions, and let it marinate for at least 30 minutes. Heat the oven to 200 C.

Place the legs in a large, deep oven dish. Combine the olive oil and lamb stock and pour over the meat. Roast uncovered for 20-30 minutes and then reduce the temperature to 160 C. Cover with a lid or seal it tightly with foil. Roast for approximately another 90 minutes. Test the meat by inserting a meat thermometer close to the bone – it is done when the temperature is 60 C, as the flesh will still be beautifully pink.

Pour some of the pan juices over the meat, place it on a rack (so that the meat doesn’t lie in the liquid) and roast in a hot oven (200 C) for 5-7 minutes to form a lovely crispy crust. Turn off the oven and pour all the liquid out of the oven dish, but let the meat rest in the oven while you make the sauce.

Heat the wine and 3 cups (750 ml) of the stock over a low heat and boil it to let the alcohol evaporate. Stir the cornflour into the remaining cup (250 ml) of stock, stir it into the rest and cook the sauce until thickened.

Combine all the gremolata ingredients. Serve the meat with the gremolata sprinkled on top and the thickened pan juices in a separate jug.

Variation: Soak 2 handfuls of half-dried prunes in brandy overnight and add to the liquid in the oven dish about 40 minutes before you plan to remove the meat from the oven and serve it.

Fig clafoutis from the book "The Story of a House" (photography by Tasha Seccombe)

Fig clafoutis from the book “The Story of a House” (photography by Tasha Seccombe)

Fig Clafoutis (serves 6)

  • 700 g purple figs
  • 30 g soft butter, plus a little extra to grease the dish
  • 120 g cake flour, plus 10 g for the dish
  • 3 eggs
  • 1 cup (250 ml) milk
  • 120 g castor sugar

Heat the oven to 180 C. Cut off the fig stalks. Cut a cross into the top of each fig and press so that it gapes slightly. Grease an oven dish or ceramic dish (not too deep) with a little butter, sprinkle in 10 g of flour and arrange the figs in the dish. Beat the eggs, milk, sugar and butter together and sift in the flour. Fold the flour into the mixture.

Pour the mixture over the figs and bake for 30-40 minutes. Serve hot with a scoop of crème fraîche.

Get The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier available online from Poetry stores at R599.

All homeware, cutlery, glassware and accessories available from Poetry Stores, except small dessert plate. (Linen not included.)

Quick braaied lamb shawarmas

14 Jan

Braaied lamb chops make the ultimate shawarma topping.

Braaied lamb chops make the ultimate shawarma topping (photography by Tasha Seccombe)

Whenever I go to the Stellenbosch Slowmarket, I order a lamb shawarma for lunch. The guys at this stall make seriously awesome shawarmas, dripping with juicy marinated meat and tahini, their pitas stuffed with cucumber and red onion.

I don’t have a fabulous upright skewered shawarma grill at home – none of us do. So this is my take on an easier and quicker version, where you can marinate your lamb and give it a quick braai over hot coals. Use lamb steaks, or just cut the bone from your favourite lamb chops. The marinade is also great for a deboned leg of lamb.

Note: If you don’t have time to marinate your meat, just generously baste it with the marinade while braaing.

For the Middle-Eastern inspired shawarma marinade:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • a knob of ginger, peeled & finely grated
  • 6 garlic cloves, peeled & finely grated
  • 10 ml smoked paprika (or regular paprika)
  • 5 ml ground cumin
  • 5 ml ground cinnamon
  • 5 ml ground fennel / barishap
  • 2,5 ml ground nutmeg
  • 5 ml ground sumac (optional)
  • 5 ml salt flakes
  • freshly ground black pepper

Mix it all together (use a glass jar and shake it up!). Leave your meat to marinade in the sauce, covered, in the fridge for about 3 hours or overnight. Then remove from the fridge and braai until cooked to your desired liking.

To serve: (adjust quantities according to your needs)

  • marinated braaied lamb steaks (1 per person)
  • pita bread (1-2 per person)
  • sliced cucumber
  • sliced tomato (optional)
  • chopped mint leaves
  • sliced red onion
  • toasted pine nuts
  • Greek yoghurt
  • tahini (sesame paste)
  • lemon wedges (optional)

Cut meat into thin strips and serve in warm pita breads, stuffed with cucumber, chopped mint leaves, finely sliced red onion, pine nuts and creamy Greek yoghurt. Drizzle with tahini and a squirt of lemon juice.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Lamb & feta burger with mint pesto & yoghurt

25 Mar

Lamb & feta burger with  mint pesto (photography by Tasha Seccombe)

Lamb & feta burger with mint pesto (photography by Tasha Seccombe)

Being able to make a really good burger at home is one of the most satisfying things any meat-lover can do. Many of us grew up having take-away burgers as a special treat on weekends when we were children. My siblings and I loved almost any take-away burger, because the ones we tried to make at home just never tasted as good.

Well, the tables have turned. I now believe that anyone can make a burger at home that can beat the best gourmet burger in most restaurants. If you use care and source the best ingredients you can find, you can make a pretty amazing burger – so amazing that you might not want to get take-aways ever again.

Although I’m a huge fan of the classic beef burger with cheddar cheese and pickles, this juicy lamb burger is a total knock-out for a special occasion.

Here are my top 3 tips for creating an awesome burger:

  1. Buy fresh, soft burger buns, and always toast the sliced sides with butter before assembling your burger.
  2. Use coarsely ground great quality fresh meat for your pattie. That means 100% leg of lamb or 100% pure beef rump.
  3. Don’t overcook your meat – it should still be juicy in the middle.

Ingredients: (makes 4 large burgers)

  • 600 g boneless leg of lamb, minced (ask your butcher to do that for you)
  • 2 rounds (about 80g) of feta cheese, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 punnet fresh mint
  • 1 punnet fresh parsley
  • 50 g cashew nuts
  • 60 ml (1/4 cup) extra virgin olive oil, plus more for frying
  • salt & pepper
  • 4 round soft hamburger rolls, buttered and toasted in a pan
  • double cream yoghurt (the thickest you can find)
  • a handful of watercress
  • finely sliced cucumber

Method:

  1. Mix the lamb mince, crumbled feta, salt & pepper in a mixing bowl – using clean hands works best. Divide the mixture into 4 balls, then flatten them carefully, shaping the edges to form a round disk. Always make the pattie a bit wider and thinner than the end product that you have in mind, because they shrink back to a thicker, smaller pattie in the pan. Set aside.
  2. For the pesto: in a food processor, add the mint, parsley, cashews and olive oil. Season with salt & pepper, then process to a course paste. Scoop into a smaller serving bowl and set aside.
  3. In a non-stick pan, heat some olive oil over moderately high heat, then fry the patties about 3-4 minutes a side, taking care when you flip them over because the feta tends to stick (use a spatula). You are looking for a crisp outer layer and a juicy center. I prefer my center to still be pink. Remove from the heat and transfer to a plate to rest.
  4. To assemble the burgers: Place the bottom half of a toasted bun on a plate, then add the watercress, burger pattie, some yoghurt, some pesto, some cucumber and then the top half of the bun. Enjoy!

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Assistant: Elsebé Cronjé

Photography: Tasha Seccombe

Styling: Tasha Seccombe

Venue for shoot: the demo KITCHEN

A dried fruit feast with Cecilia’s Farm

23 Sep

A few weeks ago I hosted 12 guests at the demo KITCHEN in Stellenbosch for a night of deliciousness in colaboration with Cecilia’s Farm. These guys make the most amazing selection of soft dried fruit and nuts, and recently also launched their online store.

I decided on a menu that would showcase their fruit to the fullest:

Canapés:

Turkish apricot delights with goat’s cheese, basil, almonds & honey

Starter:

Bon Chretien pear & blue cheese salad with roasted almonds & rocket

Main course:

Fragrant lamb tagine with prunes, peaches & figs

Dessert:

Apple tartlets with almond paste & vanilla ice cream

Click on the images below to view:

As part of the meal, we enjoyed the most delicious wines from Koelfontein Farm – a wooded chardonnay and a bold shiraz. The guests each got to take home a goodie bag filled with vouchers for Cecilia’s Farm’s online shop, and a homemade luxury breakfast bar to enjoy the next morning.

Thank you so much Cecilia’s Farm and Hatch PR for providing me with this delightful opportunity to discover these superior products, it was such a pleasure to cook with.

Here is a short video of how we made the salad on the night:

Check out how we made the lamb tagine:

And last but not least, here’s a peek into the dessert on the night:

And here are the recipes for our three courses:

Pear & cashew salad with blue cheese & rocket (serves 6)
• a large bunch of rocket leaves
• 2 tablespoons of olive oil
• 2 teaspoons of fresh lemon juice
• Salt & pepper
• 250 g Cecilia’s Farm Bon Chretien pears, sliced
• 100 g Cecilia’s Farm cashew nuts, lightly toasted in a dry pan
• 120 g blue cheese, crumbled
Preparation:
1. In a large mixing bowl, add the leaves, olive oil, lemon juice and toss to coat. Season with salt & pepper, then arrange on a large flat salad plate.
2. Top with sliced pears, warm nuts, and crumbled blue cheese. Serve immediately.

Lamb tagine with prunes & peaches (serves 6)
• 1/4 cup olive oil
• 1 medium onion, chopped
• 3 cinnamon sticks
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon sumac (optional)
• 1,25 kg boneless lamb (shoulder or leg), cut into 5cm cubes
• ½ cup (125 ml) white wine (or water)
• about 2 cups water
• 1 teaspoon salt
• freshly ground pepper
• 250 g Cecilia’s Farm prunes
• 250 g Cecilia’s Farm peeled cling peaches
• 1 tablespoon sesame seeds, toasted (optional)
• cooked cous-cous, to serve
• fresh coriander, to serve (optional)
Preparation
1. Pre-heat oven to 170 ˚C.
2. Add oil in a large iron pot or authentic tagine over medium-high heat, then add onions and fry until soft. Add spices and fry for another minute, stirring.
3. Increase heat to high, then add meat cubes and fry until the meat changes colour (you don’t have to brown it too much). Add wine/water, stir and bring to the boil. Cover pot with oven-proof lid, then roast for 1 ½ hours, stirring every 30 minutes.
4. Season with salt and pepper, then add the peaches, prunes and honey. Return to the oven and bake for an additional 45 minutes or until the meat is completely tender and the fruit are plump and soft.
5. Serve the tagine with cous-cous, topped with toasted sesame seeds and fresh coriander leaves.
Note: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.

Pink Lady Apple and Almond Tartlets
Makes 12 tartlets
For the almond paste:
• 100 g (250 ml) ground almonds
• 250 ml icing sugar
• ¼ teaspoon almond essence
• 1 egg white (large egg)

For the tartlet:

• 250 g Cecilia’s Farm apple rings
• 400 g all- butter puff pastry, defrosted
• 125 ml apricot jam (to glaze)
• vanilla ice cream (to serve)
Method:
1. For the almond paste: Place all the ingredients together in a food processor. Process until it comes together into a ball (add more icing sugar if your mixture is too sticky). Remove and refrigerate (for at least an hour) in an airtight plastic bowl.
2. Preheat the oven to 200˚C.
3. Bring 1 litre water to the boil in a small sauce pan, then add the dried apple wedges and boil for 5 minutes to soften. Drain the water off and set aside.
4. Lay the pastry sheet on a lightly floured surface, then cut into rectangles of 12 x 6 cm each.
5. Prick each of the rectangles carefully with a fork, leaving a border of about 1 cm around the edges, unpricked.
6. Grate the almond paste generously over each of the pastry rectangles (within the borders), then lay about 6 cooked apple wedges on top of the paste of each tartlet.
7. Place the tartlets on a baking tray lined with baking paper, then bake for 10 minutes.
8. Remove from the oven and brush with fine apricot jam, then return to the oven for another 2-5 minutes to turn brown on the edges. Remove from the oven, then allow to cool slightly and serve with a scoop of good quality vanilla ice cream on top.

Moroccan lamb and date tagine

3 Jun

Moroccan lamb and date tagine with preserved lemon and pomegranate (photography by Tasha Seccombe)

My friend Francille recently allowed me to take her Le Creuset tagine for a spin. In my oven, of course. She recommended a recipe from one of her Moroccan cookbooks for a sweet and fragrant lamb and date tagine, which is served with preserved lemon.

I have seen people cook with preserved lemon so many times on tv, but have never seen it in SA shops. So upon looking up a recipe for preserved lemon, I found that it needs to mature for at least a month before it can be used. That ruled out my quest to make it for our shoot! Francille came to the rescue with a jar of homemade preserved lemons that a friend had given her a while back, and my shopping list was complete. I also found out via Twitter that you can buy preserved lemons at Melissa’s and Joostenberg Deli (that is if you don’t have talented friends with amazing stuff in their pantries!).

If you don’t have a proper tagine pot, don’t stress – you can also cook it in a dutch oven (cast iron pot with lid). Your result might be slightly less moist, because the tagine’s design ensures that the vapour gets redirected into the meat. And I also think a proper tagine just looks great, when presented to your guests at a dinner table. Total wow factor!

This exotic lamb dish is delicately fragrant and sweet – not spicy or hot at all. The preserved lemon provides the perfect zingy salty finish, so don’t make it without!

PS: I’ll have to experiment with my own batch of preserved lemon, and write a post about it soon. I already found the perfect recipe.

Ingredients:

(recipe adapted from The Food of Morocco by Tess Mallos)

  • 1 kg boneless lamb, cut into cubes (shoulder or leg)
  • 30 ml butter
  • 1 onion, finely chopped
  • 5 ml ground ginger
  • 5 ml ground cinnamon
  • salt and ground black pepper to taste
  • 375 ml water
  • 100 g pitted dried dates, roughly chopped
  • pinch of saffron threads
  • 30 ml honey (optional)
  • 30 ml lemon juice
  • 1/2 preserved lemon, rind only
  • to serve: 1/3 cup toasted slivered almonds (optional)
  • to serve:  handful of fresh pomegranate seeds (optional)
  • to serve: cooked couscous

Method:

  1. Pre-heat oven to 160 C.
  2. In a large heavy-based pot/tagine on the stove top, melt the butter, then add the onions and cook over medium heat for about 8 minutes until soft and translucent.
  3. Add the ginger and cinnamon, then cook for a further minute, stirring.
  4. Increase the heat to high, then add the lamb cubes. Season with salt and pepper, then cook until the meat changes colour (it doesn’t have to brown completely).
  5. Reduce the heat, then add the water, dates and saffron. Cover with a lid, then place in the oven and cook for 2 hours. Stir once during this process to check on the meat.
  6. After 2 hours, remove from the oven, and remove the lid. Stir in the honey (optional) and lemon juice, then return to the oven for another 10 minutes.
  7. Meanwhile, rinse the preserved lemon under cold water, discard the flesh, and cut the rind into thin strips.
  8. Remove the tagine/pot from the oven, then top with preserved lemon strips, toasted almonds and some pomegranate seeds (optional). Serve hot with couscous.

Credits:

This post was written especially for The Pretty Blog.

Recipe testing, text and food preparation: Ilse van der Merwe from thefoodfox.com

Photographer: Tasha Seccombe

Styling: Tasha Seccombe and Nicola Pretorius

Marinated seared leg of lamb with chermoula and pine nuts

25 Mar

Marinated seared leg of lamb with chermoula and pine nuts (photography by Tasha Seccombe)

In a few days we will be celebrating Easter weekend, a holiday that is usually spent with family and good friends. Last week I shared the first recipe of a 3 part series that I am doing in a special Easter collaboration with Poetry stores: salmon bisque for starters. Today I am sharing a phenomenal recipe for a festive lunch: marinated seared leg of lamb with chermoula and pine nuts from A Week In The Kitchen by Karen Dudley.

Contrary to what most of us are used to, this butterflied leg of lamb is not slow roasted for countless hours, but rather seared in a pan and then roasted at 200 C for only 45 minutes. The meat is then rested and cooled, then carved thinly and served at room temperature. That means that all the stress of heating up large roasts at the last minute is totally irrelevant. It is served with a fresh and fragrant chermoula paste – a fabulous North African way to bring loads of extra flavour to cooked meat. A few toasted pine nuts perfects the picture. This recipe is certainly a must for stress-free scrumptious entertaining!

Ingredients for marinade:

  • 3 sprigs of rosemary, finely chopped
  • 4 cloves garlic, crushed
  • zest of 2 lemons
  • juice of 3 lemons
  • 310 ml extra virgin olive oil

Ingredients for searing the meat:

  • 2,5 kg butterflied deboned leg of lamb (marinated for 30 hours – see marinade above)
  • 15 ml of your favourite meat rub (or use a blend of salt, white pepper, paprika, dried mixed herbs, and a pinch of sugar)
  • 15 ml vegetable oil

Ingredients for chermoula paste:

  • 30 g fresh coriander
  • 30 g flat leaf parsley
  • 2 cloves garlic, crushed
  • 30 ml lemon juice
  • 5 ml ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chilli flakes
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 60 ml extra virgin olive oil

For serving:

  • 40 g pine nuts, toasted

Method:

  1. Mix all ingredients for the marinade together in a large glass/ceramic bowl or baking dish. Place the leg of lamb in the marinade and leave to marinate (covered) in the fridge for 30 hours.
  2. Remove the lamb from the fridge and return it to room temperature (it takes about 2 hours).
  3. Pre-heat the oven to 200 C.
  4. Heat your largest pan on high heat until it is super hot. White the pan is heating, season the meat all over with your meat rub. When the pan is smoking hot, add the vegetable oil, then sear the meat on all sides, starting with the fat side. Use tongs to turn it.
  5. Place the seared leg fat side up on a baking tray, then roast for 45 minutes at 200 C.
  6. Remove the meat from the oven, then allow to rest and cool before carving into very thin slivers. Arrange it on a platter and serve with chermoula paste and toasted pine nuts (I also added some couscous to the platter).

Credits:

Recipe from: A Week In The Kitchen by Karen Dudley (R225 from Poetry Stores)

Photography: Tasha Seccombe

All homeware: Poetry stores (ranging from R199-399)

Roast leg of lamb with rosemary and garlic

28 Apr

My favourite roast meat simply has to be leg of lamb. I always associate it with special occasions, since we only got it for Christmas when I was a kid – I come from a family of 6, which means that cheaper cuts always got the upper hand on my Mom’s shopping lists!

These days I sometimes buy a small deboned leg of lamb that my husband grills on an open fire, basted with a tied rosemary parcel dripping with olive oil, garlic & lemon juice. The two of us eat it (pink on the inside but crispy on the outside) with freshly toasted ciabatta slices and a caprese salad with basil pesto. But I have to say, I still prefer a slow-roasted leg of lamb from the oven, preferably deboned (to make the life of the carver so much easier), the slits stuffed to the brim with garlic and rosemary. I just LOVE the way the aroma fills the whole house, and hangs around for another day or so. […]


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