Rebecca and Kate Lund, aka The Delish Sisters, are constantly inspired by the everchanging food industry and love to create beautiful food experiences for clients, friends and family. They enjoy experimenting with new and exotic spices and ingredients, and encouraging people to be a bit adventurous, and in turn see that it’s so simple to do themselves too! Rebecca and Kate’s recipes are fresh, wholesome, colourful, seasonal and ‘mostly healthy’. There are more indulgent dishes and treats, but they keep the eating experience balanced and as inclusive as possible – there are plenty of sugar-free, gluten-free recipes, delicious vegetarian options and tasty vegan food.

SLOW-ROASTED LAMB & MINT DRESSING

“Slow-roasted lamb was always our first choice for dinner when we came home from boarding school for holidays. We have cooked this lamb dish loads of times over the past few years and it’s always a crowd pleaser.”

Serves: 6 to 8

1 whole garlic bulb

1 lamb shoulder

2 red onions, peeled and quartered

1 handful fresh rosemary

1 bottle (750 ml) red wine

1 litre (4 cups) lamb stock

250 ml (1 cup) Worcestershire sauce

Salt and black pepper

Preheat the oven to 120 °C.

Slice the garlic bulb in half and place in a large roasting pan. On top of that, lay the lamb shoulder, onion quarters and rosemary and pour in the red wine, lamb stock and Worcestershire sauce. Season with some salt and black pepper. Cover with tin foil.

Roast for 8 hours.

Remove the lamb from the oven, take the meat out of the roasting pan and set aside to cool for a moment.

In the meantime, pour the gorgeous juices from the roasting pan into a saucepan to get it reducing on the stovetop. Add 250–500 ml (1–2 cups) water if needed.

Let the juices bubble away for about 20 minutes on a medium to high heat until the sauce starts to thicken. Once thickened, taste for seasoning and then strain it through a sieve. Now it’s ready to pour.

Pull the bones out of the meat and trim off any excess fatty bits. Place the deboned lamb neatly on a beautiful platter, drizzle liberally with the reduced lamb sauce and serve with roasted red onions and some fresh rosemary or mint. Serve the mint dressing on the side or drizzled over the lamb.

Mint Dressing

“This has been a good ‘go-to’ dressing recipe for us for ages and it lasts beautifully in a sealed jar in the fridge for up to a week. This dressing is sensational on lamb and even on fresh carrot, spinach and herb or pea salads.”

Makes 400 ml dressing

45 g fresh mint

20 g fresh basil

60 ml (¼ cup) red wine vinegar

125 ml (½ cup) lemon juice

1 clove garlic, minced

15 ml (1 Tbsp) Dijon mustard

250 ml (1 cup) extra-virgin olive oil

15 ml (1 Tbsp) honey

Salt and black pepper

Blend all dressing ingredients together in a blender or NutriBullet, and voila! Delish minty drizzle.

Extracted from The Delish Sisters by Kate Lund and Rebecca Lund, out now.