Leg of lamb with tomato, olive and rosemary served with hassle back vegetable pies and vanilla bundt cakes with strawberry brandy sauce and vanilla ice cream


Leg of lamb with tomato, olive and rosemary served with hassle back vegetable pies and vanilla bundt cakes with strawberry brandy sauce and vanilla ice cream
Leg of lamb with tomato, olive and rosemary served with hassle back vegetable pies and vanilla bundt cakes with strawberry brandy sauce and vanilla ice cream
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Leg of lamb with tomato, olive and rosemary served with hassle back vegetable pies and vanilla bundt cakes with strawberry brandy sauce and vanilla ice cream
Leg of lamb with tomato, olive and rosemary served with hassle back vegetable pies and vanilla bundt cakes with strawberry brandy sauce and vanilla ice cream
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Servings Prep Time
6-8 people 45 minutes
Cook Time
3-4 hours
Ingredients
Leg of lamb
  • 3 Onions, peeled, halved and sliced
  • 1 garlic head, cut in half
  • 1 large leg of lamb approx 3kg with the shank
  • 1 liter Prepared chicken or lamb stock
  • 30 ml Hinds Mixed herbs
  • 30 ml Hinds BBQ spice
  • 1 tin Rhodes Mediterranean style tomatoes
  • 1 cup calamata olives, pitted
  • 30 ml caper berries, chopped
  • 4 Rosemary sprigs
  • 250 ml white wine
Hassle back vegetable pies
  • 1 kg beetroot, boiled and peeled
  • 1 large Butternut cut in half, seeds removed and baked in the oven
  • 3 large potatoes boiled and peeled
  • 2 packets Magpie Puff pastry,
  • 30 ml Hinds Potato spice
  • 30 ml Pakco curry paste
  • 30 ml Hinds Mixed herbs
  • Oil, salt and pepper to taste
Vanilla cakes
  • 1 kg Sasko vanilla muffin mix prepared according to package instructions
  • Some funky small cake moulds or cupcake holders
  • 1 jar Rhodes Strawberry Jam
  • 200 ml KWV Brandy
  • Some vanilla ice cream to serve
Instructions
Leg of lamb
  1. Rub the leg of lamb with the mixed herbs and BBQ spice.
  2. Place the onion and garlic on the bottom of a large, deep oven dish and place the meat on top.
  3. Add the tomato, stock, olives, capers, rosemary and wine and cover with heavy duty foil.
  4. Place in a 150-degree oven for 3-4 hours or until the meat is very tender. Slice and serve.
Hassle back vegetable pies
  1. Cut the beetroot in half and cut slits into each half but not all the way through. Season to taste and scatter over some of the mixed herbs. Keep aside.
  2. Peel the butternut halves and cut slits into the flesh side but not all the way through.
  3. Mix some oil with the curry paste and drizzle over the butternut. Season to taste and keep aside.
  4. Cut the potatoes in half and cut slits into each half but not all the way through. Season with the potato spice and keep aside.
  5. Roll out the pastry on a work surface and place the vegetables on it.
  6. Cut out the pies about 1cm around the veg.
  7. Bake on 180 degrees for 20-25 minutes or until golden brown and roasted.
Vanilla cakes
  1. Bake the muffin mix in a 180-degree oven until golden brown and cooked. Cool down.
  2. Pour the brandy in a saucepan and bring to a boil.
  3. Light the brandy so that the alcohol burns out.
  4. Add the jam and cook until thickened.
  5. Serve the cakes with the ice cream and strawberry sauce.