The Food Fox

Festive season is upon us and many of us are planning menus for a special celebration with family and friends. Every year, we as an extended family get together on Christmas eve for a showstopping hearty dinner, or on Christmas day for a lighter, mostly room temperature, yet elaborate festive lunch (summer days at the beach are just too hot for anything else). This lamb roast probably qualifies as a heartier dinner, served with all the trimmings and sides of your heart’s desire. Although figs are not in season at the moment, you can still find some imported ones in supermarkets here and there (I wrote this recipe right at the end of fig season when they were still on shelves everywhere). Otherwise, substitute them with beautiful firm halved plums – dark red and purple on the outside, yet golden on the inside.

A large leg of lamb or mutton in the oven smells like Christmas to me, and makes the best leftovers the next day. *Note: Ask your butcher to bend the long end of the leg bone by cutting almost through it but not all the way. This way it will fit snugly into a large roasting tray without hanging over the side.

Ingredients: (serves 6)

1 large leg of lamb* (about 3 kg)
45 ml olive oil
salt & pepper
3 sprigs rosemary, woody stems removed, chopped
2 whole heads of garlic, horizontally sliced in half
3/4 cup (180 ml) balsamic vinegar
1 cup (250 ml) port wine
1 cup (250 ml) dry white wine
about 8 large ripe black figs, some halved, some whole

Method:

• Preheat the oven to 160 C.
• Place the leg of lamb inside a large deep roasting tray, fatty side down. Drizzle it all over with oil and season it generously with salt, pepper, and chopped rosemary on both sides.
• Arrange the garlic head halves around it, then pour the vinegar, port and white wine into the bottom. Cover with a lid or foil, then roast for 3 hours. Remove from the oven, then use tongs to turn the leg over with the fatty side to the top. Cover and roast for another 2 hours.
• Remove the tray from the oven and turn the heat up to 200 C. Return the leg to the oven for 20 minutes to brown, then add the figs around the meat and roast for another 10 minutes – the figs should be just warm and soft, not falling apart.
• Serve warm in the tray as a festive centerpiece, with a side of roast potatoes or vegetables and salad.

Note: This roast makes a hearty yet thin sauce – remove some of the fat from the top by skimming it off with a spoon at the end of the cooking process. If you prefer a thicker gravy, pour the skimmed sauce into a small saucepan, bring to a boil, and thicken slightly by reducing it by 1/4 or by adding 2-3 teaspoons of corn flour (mix it to a slurry consistency with a few teaspoons of water before adding it). Stir well until thickened.

This recipe is another festive collaboration with Lamb & Mutton South Africa.

I’m one of those people that love my meat “saucy”. Slow braising is thus a great choice – really tender meat that’s been cooked in some liquid for a few hours, resulting in a really meaty sauce all around the meat. When the meat is fall-apart tender, you can just push it gently into the brothy liquid, absorbing all of the flavour-intense goodness.

The flavour combination of the aromatics and braising liquid is a firm favourite that I’ve been using for pork. I’ve tried it for the first time with lamb shanks, and what a successs! The familiar flavour of South African lamb with all the goodness of an Asian-style meat broth.

These shanks are perfect for entertaining during the festive season. Low effort, huge flavour, really rewarding. Take a look at my easy how-to video:

Ingredients: (serves 4-6)

45 ml olive oil
4 large or 6 medium lamb shanks (roughly 2 kg)
salt & pepper
15 ml cake flour
500 ml lamb/mutton (or chicken) stock
1/2 cup soy sauce
2 strips peeled rind and juice of a large orange
about 3 cm ginger root, finely grated
1/4 cup soft brown sugar (muscovado or demerara)
2 whole star anise
1 cinnamon stick
3 cardamom pods

Method:

In a large wide heavy based pot that can also go into the oven (with lid), heat the oil over high heat and brown the shanks on all sides. Season them with salt & pepper while they are browning.
Pre-heat the oven to 170 C.
Remove the shanks, then sprinkle the base of the pot with the flour and mix well. Add the soy sauce, stock, orange juice & rind, ginger, brown sugar and stir well to loosen any sticky bits. Add the star anise, cinnamon stick and cardamom, then replace the shanks and bring to a simmer. Cover with a lid and transfer to the oven to cook for about 2,5-3 hours (turning them over half way through), or until the shanks are tender enough to gently fall from the bone when prodded with a fork.
Serve hot with cauliflower puree or mashed potato or asian noodles, and steamed greens like broccolini.

This recipe is another festive collaboration with Lamb & Mutton South Africa.

As we are enterting festive season, most of us would just want to light a fire and spend some time outdoors with the promising smell of something amazing on the hot coals. These lamb sosaties are easy to braai and really deliver on the flavour factor – sweet and tangy honey mustard with fresh lemons and garlic.

The marinade will also work well on lamb/mutton chops, or even on chicken. Enjoy the start of your holiday (if you’re lucky enough to have some time off), put your feet up and exhale!

Ingredients: (serves 6)

1,2-1,5 kg boneless leg of lamb
juice and finely grated rind of 2 small lemons
1 garlic clove, finely grated
1/4 cup extra virgin olive oil
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) wholegrain mustard
1 tablespoon (15 ml) Dijon mustard
salt & pepper

Method:

Cut the lamb into bitesize cubes of about 2,5 x 2,5 cm and set aside.
Make the marinade: In a deep glass bowl of about 1,5 liter capacity, add the juice and rind of the lemons, the garlic, olive oil, honey, mustards and season with salt & pepper. Mix well, then add the meat cubes and stir to coat.
Cover the bowl with plastic wrap or a lid, and marinate for 1-3 hours in the refrigerator.
Remove the meat from the fridge and skewer the blocks on sosatie sticks to make 6 or more skewers. Braai over hot coals until charred on the outside and slightly pink on the inside. Serve hot with more lemon wedges, and a side salad or braai broodjie.

Another festive collaboration with SA Lamb & Mutton.

Spicy lamb tortillas with creamy yoghurt, earthy hummus, fresh mint and a squeeze of lemon juice. Photography by Tasha Seccombe.

Lamb mince is usually ground from boneless leg of lamb and is therefor more expensive than most other mince options, but oh so tasty. The best you can do is to stretch it by using it as a topping for tortillas alongside a few other basic additions like hummus, fresh herbs and creamy yogurt, to turn into a fabulously light and festive lunch.

You can save a lot of time by buying ready-made beetroot hummus from some supermarkets, or make your own by pureeing a cup of ready-made regular hummus with a few cooked baby beets. Alternatively use any other hummus of your choice.

For the spicy mince: (serves 6, on tortillas)

30 ml (2 tablespoons) olive oil
1 onion, finely chopped
500 g lamb mince (ask your butcher)
15 ml (1 tablespoon) dry harissa spice mix (use more if you like it really spicy)
15 ml (1 tablespoon) ground smoked paprika
30 ml ( 2 tablespoons) tomato paste
30 ml (2 tablespoons) water
salt & pepper

For the crispy chickpeas:

1 x 410 g can chickpeas, drained
45 ml (3 tablespoons) olive oil
salt & pepper
10 ml (2 teaspoons) ground smoked paprika

To assemble:

6 large flour tortillas, warmed in a hot dry pan
1 cup (25 ml) beetroot hummus
1 cup (250 ml) double cream plain yogurt (or sour cream)
a small bunch fresh mint (and/or coriander leaves)
a small red onion, finely sliced

Method:

Make the mince: Heat the oil in a medium pot and fry the onion until soft and translucent. Add the mince and fry over high heat, stirring often and breaking up any lumps. Continue to fry until the meat is brown and starts to catch on the bottom. Add the harissa & paprika and stir for another minute, then add the tomato paste, water and season with salt & pepper. Stir well and continue to fry for another 5 minutes. Remove and set aside.

Make the chickpeas: Heat the oven to 220 C. In a medium mixing bowl, add the drained chickpeas, olive oil, paprika and season generously with salt & pepper. Toss to coat all over, then transfer to a shallow baking tray in a single layer. Roast for 15 minute, then stir with a spatula. Return to the oven for another 15 minutes or until dark and toasty. Remove and set aside.

To assemble: Arrange a spread in bowls and on plates in the middle of your table so that guests can help to assemble their own tortillas – hot tortillas, hummus, yogurt, herbs, red onion and the warm mince and chickpeas. Every tortilla should have a little of everything, with a healthy scoop of spicy mince. Enjoy at once.

This recipe was created in collaboration with SA Lamb & Mutton.

Lamb sausage boeries with roasted aubergine, feta and a herb yoghurt dressing. Photography by Tasha Seccombe.

Everyone’s a fan of a classic boerie roll and it’s such an easy way of entertaining. Wow your crowd this December with a Mediterranean take on a classic South African favourite: lamb sausages on a soft hotdog roll, with roasted aubergines, salty feta and a fresh, herby yoghurt dressing. Just delightful!

For the aubergines:

2 medium size aubergines
1/4 cup (60 ml) extra virgin olive oil
salt & pepper
5 ml dried origanum

For the herb yoghurt dressing:

375 ml (1,5 cups) double cream yoghurt
2 small bunches fresh herbs (about 40 g), like mint, coriander and/or parsley (save a few for topping)
about 10 ml (2 teaspoons) fresh lemon juice
salt & pepper

To assemble:

about 500-600g lamb boerewors (6 x 20 cm)
6 soft hotdog rolls, sliced lengthways
butter, for rolls
fresh

Method:

Roast the aubergines: Preheat oven to 230 C. Use a sharp knife to dice the aubergines into 1 x 1 cm blocks. Place them in a mixing bowl and add the oil. Season with salt, pepper & origanum. Stir to coat all over, then top into a shallow baking tray and spread it out in a single layer. Roast for 10-15 minute until golden brown, then remove from the oven and cover with foil to steam further on standing (or transfer to a container covered with a lid).

Make the dressing: Place the yoghurt, herbs, lemon juice and some salt & pepper in a food processor. Mix until you have a relatively smooth green dressing. Transfer to a squeeze bottle (if you have one) or a jar, cover and refrigerate until ready to use.

To assemble: Grill the boerewors over hot coals or in a hot pan. Spread the rolls with butter, then top with the grilled aubergine, wors, feta, a drizzle of the yoghurt sauce and some fresh herbs. Enjoy at once.

This recipe was created in collaboration with SA Lamb & Mutton.

Folds of thin roasted lamb on a bed of rosmarino, chimichurri, feta and baby spinach. Photography by Tasha Seccombe.

These are some of the flavours and textures that I love most: silky rosmarino (orzo) pasta cooked to al dente perfection and coated lightly in the finest olive oil, creamy salt feta, punchy zesty chimichurri and delicately roasted boneless leg of lamb, thinly sliced into beautiful folds. Top with a handful of fresh baby spinach leaves and you can serve this warm (winter) or room temperature (summer) – it’s fabulous during any season of year.

This is the last recipe in a collaboration series of “lighter winter recipes with lamb” with SA Lamb & Mutton – what a great opportunity to take yet another fresh look at one of South Africa’s favourite meats. I look forward to many more collaborations. See the other recipes here:

• Lamb steak salad with figs, rocket, grilled courgettes & yoghurt dill dressing
• Lamb meatballs in smoky tomato sauce
• Pulled lamb pitas with tomato salad & tzatziki
• Tabbouleh bowl with shredded lamb
• Italian-style white bean soup with lamb knuckle 
• Spicy lamb & chickpea stew
• Lamb ramen with star anise, ginger and chilli

For the roasted leg of lamb: (serves 4-6)

• 1,5-2 kg leg of lamb, bone out (ask your butcher to cut it out, or use a small sharp knife to remove it)
• 45 ml olive oil
• juice of half a lemon
• salt & freshly ground black pepper

Preheat oven to 200 C.  Place the meat in a large roasting tray. Drizzle all over with olive oil and lemon juice, then season generously with salt & pepper. Roast for 40 minutes without covering, then turn the oven off and leave the door slightly ajar for the meat to rest for 10 minutes. Remove from the oven – the inside of the lamb should still be slightly pink, but not bloody. Transfer to a large cutting board and use a large sharp knife to carve into thin slices. Return the slices to the roasting pan to rest in the juices if not serving immediately. Note: If you prefer your meat more cooked, leave it in the oven for a little longer.

For the chimichurri:

• 1 punnet (20 g) fresh coriander
• 1 punnet (20 g) fresh parsley
• 1 red chilli, stalk removed
• 2 garlic cloves
• 1/3 cup (80 ml) extra virgin olive oil
• 45 ml red wine vinegar
• salt to taste

While the meat is roasting, make the chimichurri. Place all the ingredients in a food processor and pulse to create a paste that is loose enough to drizzle over the meat. Add more olive oil if ncessary, and adjust salt levels to your taste. Cover until ready to use. Remember, this should be very punchy, as it will be the “seasoning/sauce” for the meat and the pasta. (Note: If made ahead, it should be refrigerated until ready to use. Use at room temperature.)

For assembly:

• 500 g rosmarino/orzo (flat, rice shaped pasta)
• 30-45 ml extra virgin olive oil
• a generous handful baby spinach leaves
• about 200 g feta, roughly crumbled
• freshly ground black pepper
• fresh lemon wedges, to serve

Bring a large pot of salted water to a rapid boil, then cook the rosmarino for about 7 minutes until al dente. Drain and transfer back to the pot, drizzling with olive oil. Add 3 tablespoons of chimichurri and stir through. Add the baby spinach and give it a light stir. Transfer to a large serving plate. Top with the slices of lamb, crumbled feta and drizzle with more chimichurri. Top with ground black pepper and add a few fresh lemon wedges on the side. Serve warm or at room temperature. (If making ahead, only add the baby spinach when the pasta has cooled.)

Baked lamb meatballs in a smoky tomato sauce with parmesan shavings and freshly cooked tagliatelle. Photography & co-styling by Tasha Seccombe.

After the winter solstice has come and gone a few days ago, we can safely say that we’re smack bam in the middle of the coldest season in the Cape. Most of us are looking for something hearty to cook for dinner, so why not try these incredibly flavourful lamb meatballs in tomato sauce. They are easy to cook and perfect for any day of the week, served with your choice of pasta.

If you don’t see any lamb or mutton mince on the shelf at your local butchery, just ask for it. Most butchers are more than happy to grind a chunk of boneless leg (or perhaps a boneless shoulder) into beautifully pink lamb/mutton mince. Leg mince is relatively low in fat compared to chops and makes excellent, juicy meatballs. I don’t add any breadcrumbs to my meatballs because I love the flavour and texture of the meat as it is, but if you want to stretch it a little and have an even softer texture result, add a cup or two of soft white breadcrumbs (process 2-3 slices in a food processor).

Thank you SA Lamb & Mutton for another opportunity to collaborate! Check out more wintery lamb dishes that’s on the lighter side of winter entertaining: Pulled lamb pitas with tomato salad & tzatziki, tabbouleh bowl with shredded lamb, lamb steak salad with figs & courgettes, lamb ramen with star anise, ginger & chilli, Italian-style white bean soup with lamb knuckle.

Ingredients: (serves 4)

For the tomato sauce:

• 30 ml olive oil
• 2-3 cloves garlic, finely grated or chopped
• 2 cans whole Italian tomatoes, pureed
• 10 ml sugar
• salt & freshly ground pepper to taste
• 10 ml smoked paprika

For the meatballs:

• 700-800 g lamb mince
• 1 red or white onion, coarsely grated
• 5 ml dried oregano
• 10 ml smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 10 ml Dijon mustard
• 15 ml olive oil, for greasing

To serve:

• 500 g dried pasta, cooked al dente (tagliatelle/spaghetti etc.)
• shaved or grated parmesan cheese (or grana padano or pecorino)

Method:

1. Make the sauce: heat the oil in a medium saucepan, then fry the garlic over medium heat for just a minute. Add the pureed canned tomatoes, sugar, salt, pepper and paprika. Stir and bring so a simmer. Turn heat down to low, cover and cook for 15 minutes while you make the meatballs.
2. Preheat oven to 200 C.
3. Make the meatballs: in a mixing bowl, add the mince, onion, oregano, paprika, salt, pepper and Dijon. Use a fork to mix it well (or use clean hands). Shape into balls about the size of golf balls. Pour a little oil into a large (30 cm round) oven proof dish and use your hands or a brush to cover the base with oil all over. Arrange the rolled meatballs in the dish, then pour the sauce all over the meatballs. Bake in the preheated oven for 25 minute or until brown on top and fully cooked.
4. Serve with freshly cooked pasta and shaved parmesan.

Juicy tender pulled lamb on freshly toasted pitas with double cream tzatziki and tomato salad. Photography by Tasha Seccombe.

Once you’ve tasted a proper Greek-style souvlaki, few things can beat this meaty “sandwich”: slightly sticky pieces of tender, slow roasted lamb on a toasted pita with fresh tomato and red onion, slathered with double cream tzatziki. It’s a slice of heaven.

With pulled lamb, there’s only one way to do it – slowly. Covering your leg of lamb in baking paper and two layers of foil means that the meat steams while roasting, resulting in a really tender roast that literally falls apart. I roast it overnight at 120C for 8 hours, but you can also do it even slower at 100C for 12 hours.

With pitas, there are two ways of doing it: stuffing them, or using them as a foldover. I prefer the foldover, because it tends to hold better and not break apart. You’ll be surprised to see that naan bread also works wonderfully as foldovers, because of their elongated shapes. Use whatever you prefer!

Note: Use the leftover pulled lamb to make lamb ramen or tabbouleh bowls with lamb – great for lunch/dinner the next day.

Ingredients: (serves at least 6)

For the pulled leg of lamb:

• 1,8 – 2 kg leg of lamb (bone-in)
• 30 ml olive oil
• 10 ml dried oregano
• 10 ml chopped fresh rosemary
• salt & pepper
• 4 cloves garlic, peeled, whole
• 1 onion, quartered
• 250 ml dry white wine

For the tzatziki:

• 500 ml double cream yoghurt
• 1/2 English cucumber, seeds removed and roughly grated
• 1 clove garlic, finely grated
• a small bunch mint leaves, finely chopped
• salt & pepper, to taste
• 1 tablespoon extra virgin olive oil

For the tomato salad:

• about 400-500 g ripe small rosa tomatoes, sliced
• 1/2 red onion, finely sliced
• 1-2 tablespoons capers
• a handful fresh Italian parsley, roughly chopped
• a handful fresh mint, roughly chopped
• 10 ml red wine vinegar
• 15 ml extra virgin olive oil
• salt & pepper, to taste

To assemble:

• 6-12 round pita breads (or foldovers, or naan breads), heated or toasted

Method:

1. Preheat oven to 120 C. In a medium size roasting tray, place the leg of lamb then drizzle with olive oil and sprinkle with oreganum, rosemary, salt & pepper. Place the onion quarters and garlic around the sides, then add the white wine. Cover with a layer of baking paper, tucking it in around the sides of the meat, then cover the pan with 2 layers of foil. Roast for 8 hours until the meat falls from the bone. Use two forks to pull the meat apart and let it lie in the cooking juices, removing the large bones. Set aside.
2. While the meat is roasting, prepare the tzatziki: Add the yoghurt to a medium mixing bowl. Squeeze the grated cucumber to get rid of the excess water, then add the shreds to the yoghurt along with garlic and mint. Season with salt & pepper, add the olive oil and mix well. Cover and refrigerate until ready to use.
3. For the salad: make just before serving – toss all the ingredients together and set aside (don’t make ahead, or it will draw a lot of water).
4. To assemble: plate freshly toasted pita breads with a dollop of tzatziki, some shredded warm lamb and some tomato salad on top – it’s a nice idea to let your guests each plate/assemble their own. Fold over and enjoy.

This recipe was created in collaboration with Lamb & Mutton South Africa. #CookingWithLamb #LambAndMuttonSA #WholesomeAndNutritious #CleanEating #TheWayNatureIntended

A fresh, crunchy bowl of bulgur wheat with cucumber, tomatoes and fresh herbs, topped with soft shredded lamb.

If you haven’t cooked with bulgur wheat before, you’ll be amazed that it only needs 20-30 min soaking (no boiling). You can’t mess it up! Apart from that, it’s a great source of plant-based protein and very high in fibre. With the addition of herbs, olive oil, lemon juice, tomatoes and cucumber, this classic Eastern Mediterranean favourite is the perfect “bed” for some juicy shreds of lamb.

Again, this dish is a great way to reuse your leftover pulled lamb or lamb roast of the weekend, turning it into a fantastic midweek office lunch or fresh, light dinner. It is bowl food at its best.

*Note: Head over to my recipe for pulled lamb pitas to cook your pulled leg of lamb from scratch, otherwise use a smaller cut of lamb like a knuckle, braised in stock & vegetables for 2-3 hours until it falls from the bone. Pan-fried or flame grilled lamb steak or chops will also do: just slice into thin slivers after frying, add a little stock to the pan and reduce for a little saucy goodness to pour over the slivers.

Ingredients: (serves 6)

• 1,5 cups bulgur
• 1,5 cups boiling water
• 4 tablespoons (60 ml) lemon juice
• 4 tablespoons (60 ml) extra virgin olive oil
• 1 clove garlic, finely grated
• 1 cup parsley, finely chopped
• 1/2 cup mint, finely chopped
• 1/2 cup spring onions, finely sliced
• 3 cups baby tomatoes, quartered
• 1,5 cups cucumber, seeded & cubed
• salt & pepper, to taste
• 3-4 cups cooked shredded lamb, with some of the cooking liquids (if using leftovers, or see *note above for more info)

Method:

1. Place bulgar and boiling water in a large bowl and cover with plastic wrap. Let it stand for 20-30 minutes or until all the water has been absorbed, then fluff with a fork.
2. Add the lemon juice, olive oil, garlic, parsley, mint, spring onions, tomatoes, and cucumber and mix well. Season generously with salt & pepper and mix well. Cover and refrigerate until ready to serve.
3. If you are using leftover pulled lamb, place 3 cups of shreds in a small saucepan along with about 1/2 cup of the cooking liquid (or mutton stock with a pinch of salt). Heat to a simmer and reduce until the liquids have almost evaporated.
4. Plate the tabbouleh into bowls (best served at room temperature), then place the hot lamb shreds on top. Serve at once with lemon wedges on the side.

This recipe was created in collaboration with Lamb & Mutton South Africa. #CookingWithLamb #LambAndMuttonSA #WholesomeAndNutritious #CleanEating #TheWayNatureIntended

Pink slivers of lamb steak with figs and grilled courgettes on a bed of rocket, drizzled with a yoghurt dill sauce. Photography by Tasha Seccombe.

There’s certainly more than one way to enjoy a good steak – and it doesn’t have to include potato chips and heavy sauces. Whether it’s Winter or Summer, a scrumptious lamb steak salad is such an enticing way of serving perfectly grilled pink meat on a beautiful platter.

Substitute the ingredients with whatever’s seasonal and to your liking – tomatoes, aubergines, mushrooms – the variations are endless. The yoghurt sauce is packed with herbs and has an extra tang thanks to fresh lemon juice and some Dijon mustard – a match made in heaven with the rich lamb flavours.

Take a look at my easy how-to video:

Ingredients: (serves 4 as a light meal)

• 4-6 courgettes, thinly sliced into long ribbons
• 600-800 g lamb steaks (or boneless leg of lamb, cut into thick steaks)
• olive oil
• salt & pepper
• a bunch fresh rocket leaves
• 4-6 large ripe figs, quartered
• for the dressing:
  • 3/4 cup double cream yoghurt
  • a few sprigs fresh dill, finely chopped
  • 15-30 ml freshly squeezed lemon juice
  • 10 ml Dijon mustard
  • 15-30 ml extra virgin olive oil
  • a pinch of salt

Method:

1. Using a griddle pan, grill the courgette ribbons over a very high heat (without any oil) until the ribbons have charred marks on each side (can also be done over a fire). Set aside.
2. Place the steaks on a plate, drizzle with oil and season well with salt & pepper. Grill the meat in the same hot pan for about 3 minutes a side (depending on the thickness of your steaks). Set aside to rest while you assemble the rest of the salad.
3. On a large platter or on individual plates, arrange the rocket leaves, grilled courgette ribbons and sliced figs. Slice the lamb steaks into thin slivers, then arrange on top and season lightly with salt & pepper.
4. Mix all the ingredients for the dressing together, then drizzle over the top. Serve with more of the dressing on the side, along with fresh lemon wedges and more olive oil.

This recipe was created in collaboration with Lamb & Mutton South Africa. #CookingWithLamb #LambAndMuttonSA #WholesomeAndNutritious #CleanEating #TheWayNatureIntended