Home South Africa – September 2019

• 500g rosemary lamb
  sausages


• 60ml chopped pecans


• 60ml red pepper, chopped


• 100g feta, crumbled


• a pinch of dried origanum
  
  
  • oil for shallow-frying
  
  
  • 8 small pita breads
  
  
  • 200g snap peas
  
  
  • hummus
    
    
    • 8–12 individual lamb ribs
    
    
    • about 15ml biltong
      spice mix*
    
    
    • 30ml red wine vinegar
    
    
    • 2 tins cannellini beans,
      rinsed and drained
      
      
      • 200g cherry tomatoes,
        halved
      
      
      • about 60ml stock
      
      
      • a sprinkling of fresh
        coriander and lemon juice
      
      
      
      
    
    
    
    
  
  
  
  

Lamb and feta sliders

I use lamb sausages that already contain binding agents and herbs
as a shortcut for these yummy sliders. Feel free to substitute with
lamb mince and add fresh herbs to taste.

Under R110 • Serves 4 (two sliders each)
Preparation time: 15 minutes • Cooking time: about 10 minutes

Lamb ribs with beans

This recipe needs very little prep but the cooking time is lengthy to

ensure a tender end result. Place the ribs in the oven and let them be

or substitute with small loin chops and serve them pink.

Under R125 • Serves 4 • Preparation time: 15 minutes

Cooking time: 1 hour • Oven temperature: 180°C

1 Remove the sausage casings and mix the meat with the nuts,
sweet pepper, feta and origanum. Extra salt and pepper are not
necessary. With wet hands, shape into 8 equal-sized meatballs;
flatten each one to form a patty.
2 Heat the oil in a thick-based pan and fry the patties until golden-
brown on both sides and just done (I like them ever so slightly
pink on the inside). You can also cook them over the coals.
3 Toast the pita breads in your toaster, on the braai or in a dry
pan. Spread each one with a thick layer of hummus, add a few
snap peas and top with a piping-hot patty.

1 Roll the lamb in the spices and vinegar and set aside for about

15 minutes to 1 hour (if time allows) to marinate. Pat dry and fry

the meat in a hot ovenproof pan without adding oil – lamb is

usually quite fatty. (Keep an eye on it and add a few drops of oil if

you feel it’s necessary.)

2 Preheat the oven. Once the meat has browned, place the pan in

the oven and bake for 45 minutes.

3 Remove the meat from the oven. Add the beans, tomatoes,

stock, herbs and lemon juice. Arrange the meat on top and bake

for about 15 minutes. Serve with a fresh salad.

* Biltong spice mix already has ground coriander, meat spices and

salt in it and provides a convenient shortcut when you need to get

things done in a hurry.