So many times over the festive season we get caught up in the snow and all that traditionally goes together with the Christmas feel. In reality we in South Africa rarely have a cool Christmas day. Today I share this lovilee African-feel Christmas table with leg of lamb recipe submitted by photographer, Amanda Boonzaaier. The bold oranges caught my attention and love how it captures a true South African Christmas.
Nicky Brecher, winner of the 2012 ‘Toptientuiskokke’ competition recently released her own cookbook, Boeresjiek and supplied us with the recipe. She was also responsible for both the styling and the flowers of the table.
De-boned leg of lamb recipe
- 1 leg of lamb, deboned
- 15 ml chopped rosemary
- 5 ml thyme leaves
- 1 chopped garlic clove
- 5 ml coarse salt
- 15 ml olive oil
- 15 ml soya sauce
- 15 ml lemon juice
- 4 spinach leaves, blanched for 1 minute, drained and cooled
- 1 roll of goat milk cheese
- 15 ml roasted pine nuts
- 100 ml flour with salt and pepper to taste
- Mix all the seasoning and rub it into the meat well.
- Pre-heat the oven to 180 degrees Celsius.
- Cover the meat with the spinach leaves, followed by the crummed goat milk cheese and roasted pine nuts.
- Roll the leg of lamb up tight and tie with some rope.
- Roll in the flour till fully covered.
- Heat 15 ml oil in a pot and brown the meat on all sides.
- Place onion slices, and the garlic clove at the bottom of the roasting pan with 1 rosemary stick and a small amount of water. Place the leg of lamb on a grid into the pan.
- Roast for a minimum of 40 minutes to taste, turning the meat after about 20 minutes.
- Cover with double layer foil when it comes out of the oven and let it rest for 10 minutes.
Cut the lamb into pieces and serve with fresh steamed veggies of your choice. Visit the Pongola Valley Facebook page for more recipes used on the table.
Let's get socialInstagram: @lovilee_za
or subscribe to never miss out on any new articles in this link.