There’s just something about lamb at Easter. Maybe it’s the way it fills the house with the smell of herbs and garlic, or the fact that it practically falls off the bone after a slow roast. Maybe it’s tradition. Whatever your reason for serving it, lamb remains the hero of many a festive table — and with good reason. This Easter, we’re diving into the diverse and delicious world of lamb with a line-up of recipes from some of South Africa’s favourite foodies, including Zola Nene, Herman Lensing and Sifo the Cooking Husband. Whether you’re after something classic, a little nostalgic, or completely unexpected, there’s a dish here with your name on it.
Lamb Shank
From Sifo: The Cooking Husband by Sinoyolo Sifo
Herb-crusted rack of lamb
From Sifo: The Cooking Husband by Sinoyolo Sifo
“My father’s farm in the Eastern Cape is home to a lot of sheep. When I visit, he usually slaughters one, giving me some meat to take home and cook. I usually make this rack of lamb when I return from one of these visits.”
Lamb and Butternut Pasta
from Senidlile Kodwa? by Zanele van Zyl
This comforting family favourite combines tender leg of lamb, roasted butternut, and sun-dried tomatoes with penne pasta. Topped with a creamy béchamel sauce and fresh herbs, it's a hearty dish bursting with flavour, perfect for a satisfying meal any day of the week.
Baked Lamb Chops with Pesto, Tomatoes and Broccoli
From Clever Cooking by Vickie de Beer
Lamb, Spinach & Feta Pie
From Clever Cooking by Vickie de Beer
“Phyllo pastry is not low-carb, but because it is so thin, you use less of it. This delicious pie is easy to make if you use precooked lamb.”
Middle Eastern Lamb Chops
From Low Carb Express by Vickie de Beer
Afrika-lamsboud
Uit Nostalgie deur Herman Lensing
“Lamsboud sal vir my altyd die kroon van die vleiskombuis bly. Daai Kalahari-gene loop diep in my lyf. Ek weet Karooboere gaan met jou stry en sê die beste lam kom eintlik uit die Karoo, want nêrens anders in die wêreld kry jy daardie unieke bossiegeur van die inheemse kruie nie, en dis waar. Maar Kalahari-lam is anders – dis soeter, dis geuriger op ’n ander manier en die vet is mooi. Ek het nooit met vars kruie in die kombuis grootgeword nie; die naaste wat jy daaraan sal kom, is pietersielie. Die eerste pietersielie wat ek gesien het, was twee stukkies op die vleis by die slaghuis, net twee (ek vermoed dit was plastiek!). Maar onlangs het ek die kans gekry om meer van Kaapse fynbosgeure te leer ken. En dis dan wanneer jy daar in die veld staan en die wilde kruie begin kneus en ruik in jou hande dat jy die waarde van kruie en die impak wat dit op vleis het, begin waardeer. Ek is baie lief vir hierdie kontinent waar ons woon; ons moet nooit vergeet hoe waardevol haar skatte en juwele is nie. Ja, dis moeilik om hier te woon, maar dis lekker. Ek maak hierdie lamsboud gereeld as ’n ode aan die ryk bestanddele en smake wat Afrika met ons deel.”
Farzana’s Legendary Leg of Lamb
From Modern Cape Malay Cooking by Cariema Isaacs
Curry Lamb Ribbetjie Potjie
From Pots, Pans & Potjies by Karl Tessendorff & Greg Gillowey
Mchuzi wa kababu (lamb kofta curry)
From The East African Cookbook by Shereen Jog
Deboned and Stuffed Lamb Rib
From My Station Street Kitchen by Mynhardt Joubert (Ook beskikbaar in Afrikaans as My Stasie Straat kombuis)
From My Station Street Kitchen by Mynhardt Joubert (Ook beskikbaar in Afrikaans as My Stasie Straat kombuis)
“Most lamb shank recipes call for red wine, but this version is cooked with white wine and herbs, which makes for a lighter, more gentle and flavourful sauce. The added orange juice and zest creates magic with the artichokes and green olives. Serve with soft buttery polenta.”
Lamb and Feta Burgers
From Thrive by Nicci Robertson
Curried Lamb Shanks
From Simply Seven Colours by Zola Nene
Fragrant Massaman Lamb Curry
From It's All About the Food by Estelle Sacharowitz
“My nephew is an adventurous, self-taught chef. This massaman curry, made with a deboned shoulder of lamb, is his experiment, but since trying it I’m completely devoted. It is a mild yet spicy fusion of Thai- and Indian-style curries, taking its cue from the traditional components: dry whole spices including cinnamon, star anise, cumin and coriander. The sauce is thick, rich and steeped with spiciness, and noteworthy for the presence of whole peanuts. Slightly sweet from the coconut milk, it is chock-full of flavour, interesting and moreish. Lamb is so well suited to this dish, becoming soft and bold as it cooks, but you could substitute tofu or lentils for a vegetarian option. I make a batch of the unforgettable paste and keep it in the fridge. And if you have leftovers, be happy as this curry tastes better as it develops.”
Green pea and lamb salad
From The Ultimate Salad Book by Chantal Lascaris
“Peas aren’t normally recognised as a salad ingredient, but I believe they’re undervalued. You can always rely on them to provide a glorious bolt of colour to your plate. Botanically speaking they’re actually a fruit, because they contain seeds. They also provide a surprising amount of nutrients, are high in fibre and protein, and have a low glycaemic index. Peas always taste extra good with mint, and lamb and mint are great companions, so combining all three is sure to be a winner.”
Slow-roasted lamb shanks
From Dinner at Matloha's by Liziwe Matloha
"Moroccan spice rub is an aromatic, fragrant blend of cumin, coriander, cinnamon, nutmeg, turmeric, cloves, ginger and black pepper that is just perfect with succulent slow-cooked lamb. Serve with oven-roasted potatoes or fragrant basmati rice and your choice of vegetables."
Slow-roasted lamb and mint dressing
From Delish Sisters by Kate Lund & Rebecca Lund
Leg of Lamb with Mint & Port
from The Table by Elmarie Berry
As your festive centrepiece, this wholesome dish will wow your guests.
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