This recipe comes from Myrna Rosen. Myrna is a legend, having taught two generations of South Africans how to cook. So many, with their mothers and grandmothers, learnt their way around the kitchen, following her every recipe. This seems to be one of her most iconic – slow cooked, a little sweet and SO SO succulent – a lamb of all lambs. (The sauce is also good with browned lamb chops or ribs.)
The sauce can be made well ahead of time, and the entire cooked dish keeps well – in the fridge for a few days or in the freezer for a couple of months. It works equally well for both entertaining a crowd or week night dinners – once you make it, it will become a solid part of your repertoire.
If you’re always looking for great, weeknight dinner ideas, why not join our next masterclass, ‘Weeknight Workout: Salmon + Salsa’ ? We hope to see you then!