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Croatian Lamb Peka

A take on the flavours of the
Croatian national dish. Slow-
cooked deboned shoulder of
lamb cooked in a heavy cast
iron dish in the oven. Lamb is
cooked with potatoes,
vegetables, garlic, herbs and
white wine til very tender as
a one pot authentic diner.


1 Green pepper, deseeded and cut
into wedges
1 small Aubergine, cut into chunks.              1 large Onion, peeled and quartered
½ cup Sundried tomatoes, chopped.         250 ml White wine
1 teaspoon Chicken stock powder
2 stalks Fresh thyme, or 1 teaspoon
dried.                                                                     2 stalks Fresh rosemary.                                 
4 leaves Fresh sage


1 kg Boneless shoulder of lamb. 1 tablespoon Garlic, pureed 2 tablespoons Tomato paste100 ml
Olive oil. 2 teaspoons Salt
1 teaspoon Freshly ground pepper
8 medium Potatoes, peeled and cut
into thick slices / baby potatoes
3 medium Baby marrows, sliced
thickly. 2 medium Carrots, peeled
and chopped in large chunks


1. Preheat the oven to 220°C. Bring 
the meat to room temperature.
2. Make the oil marinade by 
combining the garlic, tomato paste, 
olive oil, salt and pepper.                                3. Add the lamb and mix well until all the meat is covered with the marinade.  
4. Prepare the vegetables and place the potatoes, baby marrows, carrots, 
green pepper, aubergine, onion and 
sundried tomatoes in a large heavy-
based ovenproof casserole dish.                   5. Place the marinated lamb on top of 
the vegetables and pour over the 
wine and sprinkle the chicken stock 
over the meat. Place the herbs on 
top of the meat.                                                  6. Cover with the lid or cover tightly with tin foil.                                                               Cook for 1 hour 30 minutes.                            7. Remove the lid and baste with the sauce and cook for a further 30 min, or until tender and nicely browned.
8. Serve with a fresh rustic bread and 
cold white wine.

Kibinai.                                             Lamb meat Pie

Kibinai are traditional Lithuanian
meat pies like a Cornish pastie made
with a sour cream pastry and filled
with minced lamb, herbs and onion.

LAMB Filling.

2 tablespoons Olive oil
2 medium Onions finely chopped
250 g Brown mushrooms, finely chopped
1 teaspoon Dried marjoram
1 teaspoon Salt
½ teaspoon Freshly ground pepper
500 g Lamb mince
1 tablespoon Sour cream


2 ⅓ cups (325g) Flour
100 g Butter, softened
3 Eggs
150 ml Sour cream
½ teaspoon Salt


  1. Combine the flour and butter, using your hands to combine the ingredients.
  2. In a separate bowl, whisk 2 eggs and add the sour cream and continue to whisk until well
    blended, add the salt.
  3. Add egg mixture to the flour mixture and combine until it creates a soft but still sticky
    dough. Shape the dough into a ball, wrap in clingfilm and place in the refrigerator to rest
    for at least an hour or place in the refrigerator for 30 minutes.
  4. Prepare the filling while the pastry is chilling.
  5. Heat the oil in a pan over medium heat, sauté the onions until translucent and soft but
    not brown. Increase the heat and add the finely chopped mushrooms, salt, pepper and
    marjoram. Saute for 10 minutes until all the liquid has evaporated.
  6. Add the cooked onion and mushroom mixture to the raw lamb mince and stir with a fork
    until all the mince is mixed in with the mushroom and onion mixture. Add the sour cream,
    season with salt and pepper and set aside.

  8. Pre-heat the oven to 200°C.Lightly dust a work surface with flour. Divide the dough into
    pieces (the size depends on the size of the pastries you want to bake). Roll the pastry out
    very thin and use a cutter and size of your preference. Place 1–2 tablespoons of filling in the
    center of the pastry.
  9. Fold the pastry circle in half to form a halfmoon. Press the sides together and pinch the
    folded sides of each pastry together with your fingers, twisting slightly to create a
    decorative braided edge. Repeat with the remaining dough.
  10. Place the pastries on a baking sheet lined with baking paper. Whisk 1 egg and brush the
    pastries lightly with the egg. Bake in the oven for about 30 minutes or until golden brown.
    Can be served as a snack or enjoyed as a light meal with a coleslaw or beetroot salad. Enjoy hot or cold.

Middle Eastern – Indian Inspired Tomato Soup

A soup made with fresh yellow or red
tomatoes, fresh turmeric and coconut milk
flavoured with Middle Eastern sumac and Indian
garam masala, served with mini lamb meatballs
made with lamb mince and orange and lemon
zest. Garnish with plain yogurt and fresh mint


500 g Lamb mince
½ cup Pecorino Romano, finely grated
½ cup Breadcrumbs, fresh
1 Egg
2 tablespoons Parsley, finely chopped
1 teaspoon Ground cumin
1 teaspoon Zaatar / lemon pepper
1 teaspoon Orange zest
1 teaspoon Lemon zest
1 clove Garlic, finely chopped
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1 tablspoon Olive


¼ cup Olive oil
2 medium Carrots, diced
1 stalk Celery, diced
1 medium Onion, diced
3 Spring onions, finely sliced
2 teaspoons Fresh ginger, finely grated
1 teaspoon Fresh turmeric, finely
1 tablespoon Garam masala
1 kg Fresh tomatoes, skins removed
and pureed
1 tin Coconut milk
1 teaspoon Salt
½ cup Plain yogurt
¼ cupFresh mint leaves, chiffonade
1 tablespoon Sumac (garnish)


Make the miniature meatballs by mixing the lamb mince, pecorino, breadcrumbs, egg,
parsley, cumin, zaatar, orange and lemon zest, garlic, salt and pepper together in a large
Using a small scoop or baller make small meatballs about 2 cm in size.
Heat the olive oil in a large frying pan over medium heat and fry the meatballs until lightly
browned. Cover and place on the side until the soup is ready.


Using a medium sized saucepan, heat the oil over medium heat. Add the carrots, celery
and onions. Sauté until soft but not brown. Add the spring onion, ginger, turmeric and
garam masala. Cook until blended but not browned.
Add the tomato puree and coconut milk. Season with salt and pepper. Bring to the boil
and reduce the heat to simmer until the vegetables are tender, about 20 minutes.
Remove the soup from the heat and blend in batches until the soup is smooth.
Taste and adjust the seasoning. Dish the soup up in bowls and top each with a dollop of
yogurt, 4–5 meatballs, mint and a sprinkling of sumac.
Serve with some middle eastern flatbread.

Italian Figato Alla Veneziana

Fegato alla Veneziana is a finely sliced 
lamb’s liver dish with gently stewed onions. 
The pan is deglazed with balsamic vinegar 
and the liver is served with soft white 
mealie meal and fresh rocket drizzled with 
some of the pan juices.


600 g Lamb liver, skinned and sliced thinly
500g Onions, thinly sliced
60 ml Olive oil
2 tablespoons Butter
2 leaves Sage, fresh
2 tablespoons Lamb stock
2 tablespoons Balsamic vinegar glaze
1 teaspoon Salt
2 cups Rocket


  1. Prepare the lamb, by pulling the thin membrane from the outside of the liver and cut out
    any noticeable tubes. Cut into thin slices about 5 mm thick. Set aside.
  2. Slice the onions thinly, heat the butter and oil, add the sage leaves and braise in the oil
    and butter in a covered pan over low heat for approximately 30 minutes. The onions
    should not become brown but soft and translucent. Set the onions aside in a dish.
  3. Increase the heat and add the liver to the pan and brown on both sides (about 5
    minutes). Be careful not to overcook the liver it must remain pink on the inside.
  4. Deglaze the pan with the stock and then add the balsamic glaze, loosening the bits in
    the pan. Remove the pan from the heat and season the liver with salt.
  5. Serve the liver and onions on a bed of rocket and drizzle the remaining pan juices over
    the dish. Add some more balsamic glaze if required. Serve with soft white maize meal.

Thai inspired Lamb Chops

Slow cooked leg of lamb in a white wine sauce infused with garlic, onion, roast peppers
and tomatoes. The lamb is marinated in garlic, olive oil and lemon juice and then cooked
wrapped in baking paper until very tender. Served with potatoes and a green salad.


⅓ cup Coconut milk
⅓ cup Green curry paste
¼ cup Lime juice
2 tablespoons Tomato sauce
1 teaspoon Salt
½ teaspoon Freshly ground
8 Lamb, loin chops, 2.5 cm thick
1 tablespoon Olive oil
1 tablespoon Lime juice
2 teaspoons Sugar
1 cup Sugar snap peas, trimmed
and blanched
1 cup Young green beans,
trimmed and blanched
1 small Red onion, thinly sliced
1 cup Fresh basil leaves
2 Limes, cut into wedges.                                 ¼ cup Fresh coriander
¼ cup Roasted peanuts
4 Spring onions, thinly sliced


2 cloves Garlic, peeled and
¼ cup Fresh coriander
½ cup Peanut butter
2 tablespoons Oil
2 tablespoons Sriracha
1 tablespoon Fresh Ginger,
2 tablespoons Soya sauce
2 tablespoons Lime juice
1 tablespoon Water
2 teaspoons Brown sugar


  1. Place the coconut milk, curry paste, tomato sauce and lime
    juice, salt and pepper in a large bowl and mix to combine.
  2. Add the lamb and toss in the marinade to coat. Set aside and
    marinate for 15 minutes.
  3. While the lamb is marinating mix the oil, sugar, and 1 tablespoon lime juice in a large bowl and add the sugar snap peas,
    blanched beans, onion and basil leaves and toss. Set aside.

  5. In a food processor or blender combine the garlic, fresh
    coriander, peanut butter, oil, sriracha, ginger, soya sauce, lime
    juice, water and brown sugar and process until smooth.

  7. Pre-heat a grill pan to medium-high heat. Grill the chops for 4
    minutes per side or until charred and just cooked through.
  8. Transfer the chops to a platter. Garnish with fresh coriander,
    spring onion and chopped roasted peanuts. Serve with warmed
    peanut sauce on the side. Serve the lamb with rice, the green
    salad and lime wedges.

  10. Place the coconut milk, curry paste, tomato sauce and lime
    juice, salt and pepper in a large bowl and mix to combine.
  11. Add the lamb and toss in the marinade to coat. Set aside and
    marinate for 15 minutes.
  12. While the lamb is marinating mix the oil, sugar, and 1 tablespoon lime juice in a large bowl and add the sugar snap peas,
    blanched beans, onion and basil leaves and toss. Set aside


Slow cooked leg of lamb in a white wine sauce
infused with garlic, onion, roast peppers and
tomatoes. The lamb is marinated in garlic,
olive oil and lemon juice and then cooked
wrapped in baking paper until very tender.
Served with potatoes and a green salad.


1.5 kg Leg of Lamb
1 tablespoon Vinegar
4 Cloves of garlic, crushed
2 teaspoons Dijon mustard
½ cup Fresh lemon juice
1 tablespoon Oregano, dried or 3 stalks fresh
½ cup Olive oil
2 Red onions, roughly chopped
1 Red bell pepper, deseeded and 1 Yellow bell pepper, deseeded
and cut into strips
6 Potatoes, medium, peeled and
quartered /baby potatoes
8 Baby tomatoes, halved
½ cup White wine
200g Feta cheese, cubed
1 teaspoon Salt
½ teaspoon Freshly ground pepper
4 sheets Baking paper
1 meter Kitchen string


  1. Wipe the lamb with paper towel dipped in vinegar and set aside in a large bowl.
  2. Prepare the marinade by mixing the garlic, mustard, lemon juice, oregano and olive oil.
  3. Pour over the lamb and cover with plastic wrap and place in the refrigerator for at least
    2 hours or overnight if possible.
  4. Prepare the vegetables for the kleftiko: roughly chop the onions, slice the peppers,
    peel and quarter the potatoes and halve the baby tomatoes. Keep the vegetable separate
    until ready to assemble the kleftiko.
  5. Preheat the oven to 180°C and bring the lamb to room temperature.
  6. Prepare to wrap the lamb in the baking paper. Using a large roasting tin, lay 4 sheets of
    paper over one another to form a star inside the dish. Place the potatoes, peppers and
    tomatoes in the center of the paper and season with salt and pepper and some fresh
  7. Pour the marinade over the vegetables and place the lamb on top. Pour the white wine
    and season the meat with salt and pepper.
  8. Enclose the lamb and vegetables into a pouch, by holding the baking paper from the
    edges, crosswise and bring the paper sheets to the middle above the meat and scrunch
    together. Use the string to tie the pouch and position in the middle of the roasting tin.
  9. Roast the lamb for about 2 hours until tender. Remove the roasting tin from the oven
    and increase the temperature to 220°C. Open the lamb and scrunch the paper under the
    rim of the roasting tin. Baste the lamb with juices and return to the oven for a further 30
    minutes until browned and tender.
  10. Remove the lamb from the pan and cover in some foil to rest. Toss the vegetables in
    the pan and add the feta. Return to the oven for a further 15–20 minutes until nicely
    coloured. Serve slices of the meat with the vegetables, a green salad and rustic bread.