SAGE ADVICE
Add a little crunch with a garnish of sage leaves fried in butter until crispy.
This year, my favourite recipes are roast red peppers in the best-ever Hollandaise and my take on an Easter pashka, which I've turned into a cream cheese-and-condensed milk ice cream.
– Abigail Donnelly
HERBY ROAST LAMB WITH HARISSA BRINJALS
“I like to roast the lamb the night before, then cover it tightly with tin foil to rest and become wonderfully tender. To serve, heat it up in the oven, covered, at 160°C for 40 minutes.”
Serves 6
EASY
Preparation: 15 minutes, plus 2 hours’ or overnight resting time
Cooking: 1 hour
free-range leg of lamb 2 kg
onions 4, halved
beef stock 2 cups
fresh bay leaves 2 sprigs
thyme 3 sprigs
rosemary 2 sprigs
tarragon 6 sprigs
olive oil
white pepper, to taste
salt, to taste
For the harissa brinjals:
large brinjals 3, chopped into approx. 6 cm chunks
olive oil, for drizzling
salt, to taste
Woolworths apricot harissa 1 x 140 g jar
lemon juice a squeeze
Remove the lamb from the fridge at least 30 minutes before roasting. Preheat the oven to 220°C and position the oven rack in the centre. Line a large roasting pan with 2 large overlapping sheets of baking paper. Score the lamb, just cutting through the fat. In a very hot griddle pan, sear the lamb on the scored side until well caramelised. Place the onions in the roasting tray with the seared lamb. Add the stock and push the herbs into the incisions. Roast for 1 hour. Turn off the oven, cover tightly with foil and allow to rest for 2 hours, or overnight, with the oven door closed. Carve the lamb and serve with the onions and brinjals, drizzled with the pan juices. To make the brinjals, preheat the oven to 200°C. Place the brinjals on a roasting tray. Drizzle with olive oil and sprinkle
