This timeless dish is as good now as it was in 1986 when I made it for our farewell party on leaving South Africa. The meat will be soft and melt in the mouth after four hours of slow cooking. Boiled baby potatoes to soak up the sauce and Waldorf salad, with it’s hint of sweetness from the apples to balance the spicy sauce, are the ideal accompaniments.
1 large leg of lamb
3 cloves garlic
1 teaspoon dried (1 Tablespoon fresh) origanum , 1 teaspoon dried (1 Tablespoon fresh) rosemary
125ml canola oil
3 large onions, chopped
1x120g can tomato puree
1 can water
1 teaspoon paprika
2 Tablespoons vinegar
2Tablespoons Worcestershire sauce
125ml brown sugar
- Cut garlic into slivers and insert into leg of lamb.
- Sprinkle lamb with herbs, pour over oil and roast uncovered at 200°C for 1 hour in a deep roasting pan
- In the mean time sauté onions till limp.
- Mix remaining ingredients with onions and remove from heat
- Pour this mixture over lamb in roasting pan, cover and continue cooking at 120°C for 2½ to 3 hours
- Baste occasionally and serve with the sauce in which it has been cooked
Just like the ads, the whole family LOVE a roast lamb. The key to success is the lemon juice and the flavours from the garlic and herbs as well as the flavours imparted by the pears and other roast vegetables. I always add pears and all sorts of root vegetables to the pan to soak up the juices and cook alongside the lamb. Favourites are roast onion, roast pumpkin and potatoes. Sometimes I add an additional dish of roast vegetables such as carrots, fennel and whole garlic cloves plus any extra vegetables that couldn’t fit into the roasting dish with the lamb.
1 leg of lamb
3-4 cloves garlic, sliced
sprigs rosemary (add dry rosemary and oregano to oil if fresh rosemary unavailable)
½ cup canola oil
½ cup lemon juice
1 pear for every 2 persons
1 pickling onion per person
2 chunks pumpkin per person, washed but not peeled
1 large potato, peeled and cut into 3 per person
carrot, fennel, unpeeled whole garlic cloves to taste
- Heat oven to 190°C. Place lamb in roasting dish.
- Make incisions in meat and insert sliced garlic and sprigs of rosemary.
- Place remaining sprigs of rosemary under and on top of lamb.
- Mix together oil and lemon juice and pour over lamb.
- Roast uncovered on bottom shelf for 1 hour.
- Add pears, pickling onion, pumpkin and potatoes to roasting pan with lamb
- Add separate pan with carrot, fennel, unpeeled whole garlic cloves to taste tossed in a little olive oil if using
- Roast uncovered on bottom shelf for another 30minutes.
- Turn all the vegetables over and return to oven for a final 30minutes or until cooked.
- Eat. If there are 4 of you, use any remaining lamb for school lunch boxes or sandwiches the next day.
Ok, the recipe calls for the chops to be marinaded for 1 hour followed by 45 minutes in the oven so there is a reasonably long elapsed time. BUT the preparation time is minimal. You just make the marinade – and it is soooooo tasty – the kids will be licking the plate. Serve with plain rice and steamed vegetables or a green salad. You can skip the marinade time and put into the oven with minimal impact to flavour.
- 1kg (8) lamb loin chops
- 1 Tablespoon oil
- ½ cup water
- 3 teaspoons curry powder or curry paste
- 1 teaspoon soy sauce
- ½ cup fruit chutney
- 1 teaspoon dry mustard powder
- 1 Tablespoon brown sugar
- Put oil, water, curry powder, soy sauce, fruit chutney, mustard and brown sugar into ovenproof casserole dish and mix well
- Add chops to dish in a single layer, coating with mixture and let stand 1 hour if you can
- Heat oven to 190°C
- Cover with foil and bake for 30 minutes
- Remove foil and bake further 15 minutes, turning chops occasionally till well browned
- Relax and take compliments