Skip to content
Subscribe
Facebook
X-twitter
Search
Search
Close this search box.
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Mains
Lamb bunny chow with roasted veggies
Inspired by South African Cape Malay cuisine, this slow-roasted lamb reveals flavours of cumin, coriander and orange peel
Nigel Webster, founder of Cut to the Smoke, shares his recipe for Cape Malay lamb bunny chow with roasted veggies
cuttothesmoke.co.uk
Serves
4-6
Oven temp
160°c / gas 3.
You will need
Full-fat yogurt
500g
Cut to the Smoke
Cape Malay seasoning
90g
Leg of lamb
1
Salt and pepper
to season
Crusty rolls
4, hollowed out
Method
In a bowl, combine the yogurt and Cape Malay seasoning.
Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.
Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
Remove from the oven and drain off any excess oil.
Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.
You will need
Full-fat yogurt
500g
Cut to the Smoke
Cape Malay seasoning
90g
Leg of lamb
1
Salt and pepper
to season
Crusty rolls
4, hollowed out
Method
In a bowl, combine the yogurt and Cape Malay seasoning.
Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.
Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
Remove from the oven and drain off any excess oil.
Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.
Lamb
You may also like
Mains
Squash, kale and stilton pie
Mains
Seafood chowder
Mains
Pheasant ragu
Mains
Turkey meatball broth
Mains
Nepalese celeriac and potato curry
Mains
Braised beef in red wine with dumplings
Mains
Crab, saffron and tomato tart
Mains
Falmouth fish pie recipe
Mains
Venison loin and blackberry sauce
Mains
Mussel, seaweed and lime risotto
Mains
Pork belly with red wine reduction
Mains
Shellfish linguine
Mains
,
Salad
Creamy sundried-tomato pasta salad with roasted garlic and clotted cream
Christmas
,
Mains
Date and cinnamon spiced gammon
Mains
Tofu noodle bowl with pickled carrots
Mains
,
Starters
Smoked mackerel rarebit
Christmas
,
Mains
Red onion tarte tatin with blue cheese and clotted cream
Mains
Beef shin pie
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Mains
Beer braised venison and ox cheek suet pudding recipe
Baking
Devon cutrounds
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
Full-fat yogurt
500g
Cut to the Smoke
Cape Malay seasoning
90g
Leg of lamb
1
Salt and pepper
to season
Crusty rolls
4, hollowed out
In a bowl, combine the yogurt and Cape Malay seasoning.
Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.
Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
Remove from the oven and drain off any excess oil.
Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.