Greek lamb kebabs

Greek lamb kebabs

lamb kebabs

Greek Lamb Kebabs

This is the ultimate soft lamb kebab which is awesome on the braai. Distinct Greek food flavour with lemon and rosemary singing together on your palate. Greek food is finger food and gourmet food all in one I tell you and these kebabs are no exception. (For 4 people)

What you need

1 kg deboned leg of lamb

Palm of chopped fresh rosemary (about 2-3 tablespoons)
1 tablespoon dried oreganum
100ml Olive oil
50ml lemon juice
Finely grated rind of 1 lemon
5 cloves garlic minced (2 heaped teaspoons)
Salt to taste (about 2 teaspoons)
1 teaspoon sugar

The process

Soak wooden skewers in water while you prepare.

Cut the lamb into large bite size pieces of about 4 cm cubed and place in a bowl.

Mix all the marinade ingredients together and whisk or stir to combine well. Pour over the meat, mix around to cover each piece, cover with cling film and allow to marinade for 1 – 2 hours.

Thread the pieces onto the skewers and either braai or grill.

The lemon juice softens the meat so nicely, you may need to double it.

Lamb pilaf

Lamb pilaf

lamb pilaf

Lamb Pilaf

For those of you that have been reading for some time you will know that I am a big fan of one pot rice dishes and this one is a really tasty and the soft lamb morsels just make it.

What you need

600g lamb leg meat cubed
1 large onion halved and finely sliced
1 teaspoon crushed garlic
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garam masala
2 teaspoons tumeric
Salt and pepper
1 small tub plain yoghurt (250ml)
250g basmati rice
Handful of baby spinach leaves roughly chopped
1 liter chicken stock
Oil

The process

In a hot pan with a little oil, brown the lamb cubes in batches, remove and set aside. (you don’t want to cook them through, just get a little a color)

Reduce the heat, add a little more oil and toss in the onion. Cook until soft and beginning to brown and ensure that you scrape all of the residue in the pan from the meat and combine it with the onion. Now add all of the spices and garlic, a pinch of salt and pepper and cook until the aromas fill the room (1 or 2 minutes) stirring constantly.

Place the lamb back into the pan, along with any liquid in the bowl, mix and remove from the heat. Add the yoghurt and spinach and mix, then add the rice and the stock, give it a mix, return to the heat and bring it up to a boil.

Reduce the heat to low, cover the pan and allow it to simmer for 20-30 minutes checking to see that the stock is absorbed and the rice completely cooked.

Enjoy it folks.

Easy lamb souvlaki

Easy lamb souvlaki

greek lamb

Lamb souvlaki

This is a great dish to have as a starter or a main course, it’s informal food for summer nights with fresh side dishes that are quick and simple. Thread onto skewers for the braai (for 4 people)

What you need

1kg lamb cubed

4 garlic cloves minced (2 teaspoons)
Juice and zest of 2 lemons
1/2 cup olive oil
1 teaspoon salt
black pepper to taste
pinch of oreganum

The process

Add all of the marinade ingredients to a large bowl and whisk to combine. Add the lamb and marinate for about 1-2 hours.

if you are going to do them on the braai, skewer the pieces onto wooden/bamboo skewers that have been soaked in water for about 10 minutes and braai for 5-8 minutes.

On the stove top, cook the pieces in batches on a medium to hot heat in a pan for 5-8 minutes.

Side dishes to serve with it are light and easy. Sliced cucumber with dill, lemon juice, salt and pepper to taste and some crubled feta cheese, or

Serve with cucumber slices mixed with plain yoghurt, salt and pepper to taste. Quantities to your liking, you want to coat the cucumber slices lightly.

A nice alternative is to seed the cucumber and grate it, use a little more yoghurt, as well as a squeeze of lemon juice.

Serve warm pita bread on the side.

Next you will want to try the Greek style lamb shanks recipe.

Lamb Souvlaki

Lamb Souvlaki

Greek Souvlaki

Souvlaki is a tasty, classic Greek dish that I really love. It’s one of those 5 minute preparations, quick to cook and can be served in a pita, with a salad on the side or on skewers on the braai. Be prepared, it has a strong garlic taste but is just the best. This recipe is good for 4 people.

What you need

1kg lamb cubes (use leg of lamb)

3 teaspoons crushed garlic
50ml lemon juice (1 large lemon)
zest of 1 lemon
2 teaspoon dried oregano
1/2 cup olive oil
salt and pepper

The process

Combine all of the ingredients together and let the meat marinade for at least 1 hour. The longer you marinade the better.

If you are going to skewer them, remember to soak your skewers in water before you skewer the meat and put them on the braai.

Heat a pan to hot, add the marinated cubes in 4 portions and cook tossing around from time to time. This should take about 5-8 minutes per portion depending on the size of your cubes.

Serve with a cucumber salad that is simply sliced cucumbers, a little yogurt, salt and pepper, some chopped dill or mint and a little chopped garlic.

if you are serving them in pita, I recommend you warm the pita in the oven at 180 Celsius until the puff up a little.

If you are a greek food fan like me, you are also going to love the Greek lamb shanks recipe.

Roast leg of lamb with mustard crust

Roast leg of lamb with mustard crust

Roast leg of Lamb

Roast leg of Lamb

Weekends in the cold weather are Roast leg of Lamb days. This mustard and rosemary crust add such a nice flavour to the outside you will be hard pressed to keep your hands off during cooking. This recipe comes out medium rare so if you like it cooked and very tender try the Roast shoulder of lamb which works just as well with a leg of lamb.

What you need

2kg leg of lamb
100g Dijon mustard
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons lemon juice
Palm of chopped rosemary or 3 teaspoons dried rosemary
salt and pepper

The process

Mix all of the marinading ingredients together very well. Give them a whisk to really combine them.

Place the leg of lamb on a plate and rub the marinade all over the meat. get your hands dirty and get the marinade all over the meat and pour whatever remains over the top.

Cover with cling film and allow to marinade for around 3 hours.

Place in a 180 celsius oven for 1 1/2 hours, the outside will be crusty and delicious.

Set aside for about 15 minutes before carving or all of the liquid will run out and the meat will be dry.

Indian spiced lamb chops

Indian spiced lamb chops

lamb chops

Indian spiced lamb chops

While we have lamb chops in the house we decided to give them an Indian twist. If you have been to your spice shop like I advised previously, you are going to be very happy with how these turn out. I served them with creamed spinach and they were fantastic. It’s a little something different to your normal lamb chops but sooo very tasty. Most of us know Indian food to be curries but these are a classic Indian food that makes such a nice change.


What you need

8-10 lamb chops
Seeds from 5 cardamom pods cracked
Pinch of ground cloves
Tiny pinch of cinnamon powder
1 teaspoon finely grated ginger (1/2 teaspoon dry)
1 teaspoon crushed garlic
1/2 teaspoon garam masala
Juice of 1/2 a lemon
1/2 teaspoon turmeric
1/2 teaspoon fine black pepper
2 dried chilies finely chopped
1/2 cup water
25ml olive oil

The process

In a very hot pan with a little oil, brown the chops on both sides and set aside.

Reduce the heat and add the olive oil, garlic and ginger and gently stir for about 30 seconds. Add the clove powder, cinnamon, cardamom seeds, garam masala, turmeric and chilies and fry for another minute or 2 until the aromas are really strong.

Add the water and lemon juice and let it all simmer away for about 4 minutes, add the chops to the mixture, stir them around to coat each chop, cover with lid and let it simmer on a low heat for about 10 minutes.

Serve straight away with creamed spinach.

Grilled lamb chops with garlic and rosemary

Grilled lamb chops with garlic and rosemary

grilled lamb chops

In the winter time when the braai doesn’t come out as often as we would like and we have that need for lamb chops, this recipe is fantastic. It’ll give you serious garlic breath so just make sure everyone indulges. It takes 10-12 minutes tops.


What you need

8-10 lamb loin chops
6 cloves garlic finely sliced
Good pinch of chopped rosemary
100ml lemon juice
Salt and pepper to taste
Glug of olive oil

The process

Mix the garlic, olive oil, lemon juice and rosemary together to make a marinade.

Season the chops on both sides and place in a shallow dish.

Pour the marinade over the chops, cover and let them stand for 20-30 minutes.

While the chops are marinating, put the grill on to heat up.

Place the chops on a rack in a roasting pan 3/4 of the way up in the oven. You don’t want them too close to the grill or the garlic and rosemary will burn.

Grill on both sides and serve with boiled or baked potatoes and a side salad or stir fried vegetables.

Lamb knuckle supreme

Lamb knuckle supreme

lamb shanks knuckles

Lamb shanks

Lamb knuckles or shanks can be used for this seriously rich and tasty meal. It’s a really fabulous meal to make when you are having people over, in the oven and pretty much forget about it. Good for 4-6 people.
What you need

1.5kg lambs knuckles
palm of finely chopped rosemary
2 onions sliced
1 orange (juice and zest)
45ml Olive Oil
150ml red wine
250ml beef stock
Salt and black pepper

The process

Season the lamb knuckles with salt and pepper and brown them in a hot pan with a little oil. Place them in a casserole dish with the juices from the pan.

Add the onions to the pan and fry until soft, add the orange zest, stock, wine, rosemary and orange juice. bring this beautiful smelling mixture to the boil, remove from the heat and pour it over the knuckles.

Bake, covered in a 180 Celsius oven for at least 90 minutes. The meat should be falling from the bone. if not leave for another 30 minutes.

best served with Mashed potato or boiled baby potatoes that have been tossed in butter and parsley.

Once you have made this a couple of times it is easy to start adding vegetables like carrots to make it a complete meal. Add whatever grabs you at the time but only put the veg in 1/2 way through the cooking process or they will become mush.

Not been eating your carrots have you! Eye surgery is so advanced now you can throw out your glasses once and for all.

Lamb cutlets

Lamb cutlets

lamb cutlets

Lamb cutlets

Lamb chops are a favorite of most meat eating South Africans and these can be done in the kitchen or the braai. These lamb chops are as easy as it gets and the flavour is quite incredible. Be sure to get a really good quality lamb chop when you make these and if you like them quite rare, ask your butcher to cut you a few lamb cutles a little thicker than normal, believe me it’s worth the wait.

What you need

8 lamb cutlets (2 each)
Mustard powder
Salt and pepper
Fresh rosemary chopped
Olive oil

The process

First it is important to pat the cutlets dry on both sides, then place your grill pan over a high heat to heat up.

Smear a little olive oil onto the meat, season with salt and pepper and sprinkle over a light dusting of mustard powder and the chopped parsley.

Immediately place into the hot pan and cook for about 2/3 minutes on each side. They will be succulent inside and caramelized on the outside.

Serve them with some garlic mashed potatoes and steamed vegetables tossed in a little butter with parsley. Add chopped mint to garnish.

This is such a simple yet such a delicious lamb recipe, there is little to beat it. You can use the same recipe for your lamb chops on the braai.