Lamb is a South African classic and, when it comes to the Festive Season it makes an appearance almost every day – from the braai grill to the Christmas table!
This year Chef Abe Conradie suggests a delicious and ever-so-festive alternative to traditional leg of lamb. Try his recipe with fig, balsamic vinegar and coriander flavoured onion jam and open a bottle of Leopard’s Leap Merlot! But be warned – no one else in the family will ever again volunteer to cook the Christmas dinner!
You can get a special Christmas gift pack with the marmalade as well as a 1,5-litre bottle of Leopard’s Leap Merlot as part of the Checker’s festive offers.
Leg of lamb with fig, balsamic vinegar and coriander flavoured onion jam
Serves 8 – 10
1 leg of lamb, boned
170 g AB Products fig, balsamic vinegar and coriander flavoured onion jam
2 wheels of feta cheese
1 clove garlic
15 ml sea salt
15 ml crushed black pepper
5 ml crushed coriander seed
10 ml dried thyme
25 ml olive oil
500 g baby potatoes, halved
200 g baby carrots, washed (leave the tops on)
100 g baby beetroot, halved
150 g baby turnips, halved
Cotton string to bind
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