Place lamb in a roasting pan and sprinkle with ground spices, thyme, grated garlic, lemon zest, chili, salt and pepper. Rub these thoroughly into the lamb with oil. Heat the BBQ grill, sear each side of the lamb for four minutes. Put the leg in a roasting pan on the grill, reduce the heat to … Continued

Heat the oven to 180°C (350°F). Roast the wedged onions, garlic cloves (keep one), thyme, balsamic vinegar, two tablespoons extra virgin oil, salt and pepper in a covered tray for 20 minutes. Uncover and cook another five minutes. Remove and increase heat to 190°C (375°F). While the onions roast, rinse the quinoa and simmer for … Continued

Preheat oven to 160°C (325°F). Season and oil shanks, and sear them in a hot casserole on the stovetop. When browned, add ½ cup of water, cover the casserole tightly and cook in oven for 1½ hours. For the garnish, finely chop the red chili and pick cilantro leaves. Zest the lime; then juice it. … Continued

Heat a pan over medium low heat and add the onions, garlic and olive oil. As the onions sauté, add the chilies, paprika, oregano, cumin, salt and pepper. Increase the heat, add the ground lamb and allow it to colour for five minutes. Add the canned tomatoes, reduce the heat and allow the meat to … Continued

Assemble all the burger condiments. Slice tomatoes into rings and baby dills into lengths and prepare spicy pickled onion rings. In a large bowl liberally season the freshly ground lamb with salt and pepper, then divide the mixture into eight 100-110 gram (4 ounce) balls. Shape them to one centimeter-thick patties. Heat the barbecue to … Continued

Place the shanks into a deep pot of cold water along with the bay leaves. Roughly chop the ginger (there is no need to peel it), add to the pot and bring to the boil. Skim off any froth and simmer for 20 minutes. Turn off the heat and leave the shanks to cool down … Continued

Half an hour prior to cooking the cutlets, marinate them in a splash of fish sauce. Cook the asparagus in boiling salted water and reserve. Hull and halve the strawberries. Griddle or BBQ the cutlets for two to three minutes on either side, then put to one side to rest. While the cutlets are resting, … Continued

For the burgers, combine mince, rosemary and diced onion and form into 125 gram (4.5 ounce) patties. Season with salt and pepper, and grill to pink all the way through. For the Tzatziki, combine yoghurt, cucumber, mint and lemon juice in a small bowl. To assemble, separate the baby gem lettuce into nice whole leaves, … Continued