Whether you’re firing up the braai, going full fine-dining mode or chilling by the pool with some “assemble-it-yourself” eats, you’re covered this festive season.
And if you’re usually the one asked to “just bring a salad” or arrive with a tub of ice cream, keep scrolling… These recipes are so simple and impressive that you can confidently put your hand up for the main course this year.
5 Easy Lamb Recipes That Are Perfect for Entertaining
Asian Braised Lamb Shanks With Orange, Ginger And Star Anise
Lambshanks, spice and everything nice! There’s no better way to say “I love you” this Festive season than with this hearty home cooked meal!
Asian Braised Lamb shanks With Orange, Ginger & Star Anise
Lamb shanks, spice and everything nice! There’s no better way to say “I love you” this than with this hearty home cooked meal!
Ingredients
- 45 ml olive oil
- 4 large or medium lamb shanks (roughly 2kg)
- salt & pepper
- 15 ml cake flour
- 500 ml lamb (or chicken) stock
- ½ cup soy sauce
- peeled rind and juice of an orange
- 3 cm ginger root, finely grated
- ¼ cup dark brown sugar (muscovado or demerara)
- 2 whole star anise
- 1 cinnamon stick
- 3 cardamom pods
Instructions
- 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 and sprinkle with flour, while they are browning.
- Preheat the oven to 160° C.
- In a mixing bowl or jug, mix the stock, soy, orange juice and rind, grated ginger, brown sugar, star anise, cinnamon and cardamom. Stir well, then pour the mixture into the pot. Stir to loosen any sticky bits on the bottom, then bring to a simmer.
- Cover with a lid and transfer to the oven to cook for about 2.5-5 hours, 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.
READ MORE: Summery Poached Peaches With Pavlova
Balsamic Leg Of Lamb With Garlic And Figs
You can say the figs in this dish are like most families during festive season, some half, some whole but still beautiful when it all comes together!
Balsamic Leg Of Lamb With Garlic And Figs
This balsamic leg of lamb is slow-roasted to tender perfection with garlic, rosemary and ripe figs. A show-stopping centrepiece for any celebration.
Ingredients
- 1 large leg of lamb (about 3kg) 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.
- 45 ml olive oil
- salt & pepper
- 3 sprigs rosemary woody stems removed, chopped
- 2 whole heads of garlic, horizontally sliced in half
- ¾ cup balsamic vinegar
- 1 cup port wine
- 1 cup dry white wine
- 8 large ripe black figs some halved, some whole
Instructions
- 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, 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 centrepiece, with a side of rice or potatoes or roast vegetables and salad.
Notes
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 ¼ 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.
READ MORE: You Need To Make Our Gingerbread Christmas Pudding Recipe This Festive Season
Spicy Lamb Tortillas With Beetroot Hummus And Crispy Paprika Chickpeas
Don’t “beet” yourself up if you don’t have the skills to cook a good old-fashioned festive meal. This is an easy but impressive dish and believe us if we say it’s one for the books.
Spicy Lamb Tortillas With Beetroot Hummus & Crispy Paprika Chickpeas
These spicy lamb tortillas are quick, colourful and packed with flavour thanks to beetroot hummus, yoghurt and crispy paprika chickpeas.
Equipment
- 1 hot dry pan for charring
Ingredients
For The Spicy Mince:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 500 g lamb mince (ask your butcher)
- 1 tbsp dry harissa spice mix (or more if you like it spicy)
- 1 tbsp ground smoked paprika
- 2 tbsp tomato paste
- 2 tbsp water
- Salt & pepper
For The Crispy Chickpeas:
- 410 g can chickpeas, drained
- 3 tbsp olive oil
- Salt & pepper
- 2 tsp ground smoked paprika
To Assemble:
- 6 large flour tortillas, warmed in a hot dry pan
- 1 cup beetroot hummus
- 1 cup double cream plain yoghurt (or sour cream)
- 1 small bunch fresh mint (and/or coriander leaves)
- 1 small red onion, finely sliced
Instructions
- 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, yoghurt, 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
READ MORE: Your Christmas Menu Is Sorted With These 6 Healthy Festive Recipes
Grilled Lamb Skewers With Lemon, Honey And Mustard
This festive dish hits right home! The perfect companion to a braai broodjie!
Grilled Lamb Skewers With Lemon, Honey & Mustard
These zesty grilled lamb skewers are tender, flavourful and perfect for summer entertaining. A simple lemon, honey and mustard marinade seals the deal.
Ingredients
- 1.2-1.5 kg boneless leg of lamb
- Juice and finely grated rind of 2 small lemons
- 1 clove garlic, finely grated
- ¼ cup extra virgin olive oil
- 2 tbsp honey
- 2 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- salt & pepper
Instructions
- Cut the lamb into bitesize cubes of about 2.5×2.5cm 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 lide, 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.
READ MORE: 6 Ice Teas With A Little ‘Twist’
Lamb Sausage Boeries
A “boerewors roll” fit for a queen. The perfect combination of “lekker” and sophistication for an easy poolside South African festive lunch.
Lamb Boerie Rolls
Upgrade your next braai with these easy lamb boerie rolls, layered with roasted aubergine and a herby yoghurt sauce. Perfect for summer lunches.
Ingredients
For The Aubergines:
- 2 medium aubergines
- ¼ cup extra virgin olive oil
- Salt & pepper
- 5 ml dried origanum
For The Herb Yoghurt Dressing:
- 1½ cups double cream yoghurt
- 2 small bunches (40g) fresh herbs like mint, coriander and/or parsley (save some for topping)
- 2 tsp fresh lemon juice
- Salt & pepper
To Assemble:
- 500-600 g 500-600g lamb boerewors (6x20cm)
- 6 soft hotdog rolls, sliced lengthways
- Butter
Instructions
- 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
Recipes by The Food Fox. For more fantastic lamb recipes visit beefandlambsa.com
