Michelin Menu

This festive season, SA’s Michelin-star chef Jan Hendrik van der Westhuizen has your back with five recipes that’ll earn you bragging rights for the next 12 months (tip: make extra mustard sauce for gifts)

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KAROO LAMB ROAST WITH WHOLE APPLES AND MINT

“The richness of roast leg of lamb brings an opulence to a table that is fit for a king. As the mantra goes, low and slow is the way to go. And as the centrepiece of your main course, a roast must be nurtured to perfection. Opt for a large platter that will give all guests around the table access to the dish.”

Serves 8

EASY

GREAT VALUE

Preparation: 30 minutes

Cooking: 6 hours

mint 15 g, washed

Maldon salt 2 t

anchovy fillets 6

garlic 2 cloves

paprika 2 t

leg of Karoo lamb on the bone 2.5 kg

black salt 2 T

Granny Smith apples 3

1 Preheat the oven to 140°C.

2 Using a pestle and mortar, grind the mint and Maldon salt until the mint is almost a purée.

3 Add the anchovy, garlic and paprika and make a paste.

4 Place the leg of lamb into a baking tray and rub it with the paste.

5 Place in the oven. After 2 hours take it out and sprinkle the black salt over the meat. Return to the oven and roast for a further 2 hours.

6 Place the apples around the leg of lamb and return to the oven for a further 2 hours – the meat will roast for 6 hours in total.

7 Serve the lamb with the roast caraway carrots (below) and apples.

CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Jan Red Blend 2018