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RECIPES: Festive mains for the family

Christmas Roast Leg of Lamb

Christmas Roast Leg of Lamb

Published Dec 9, 2021


Food blogger Sherona Naidoo shares recipes for festive mains:

Christmas Roast Leg of Lamb

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Christmas Roast Leg of Lamb

2kg roast leg of lamb

40g thyme

20g rosemary

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150g melted butter

500ml buttermilk

7–8 cloves of fresh garlic

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1 lemon

salt and pepper to taste

50g garlic butter

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Cut 1cm incisions all over the roast lamb and add the garlic cloves into the holes made.

Mix the buttermilk, salt and pepper, juice of the lemon and melted butter and baste/rub the entire roast lamb with this marinade.

Chop up fresh thyme and rosemary and cover the basted lamb with these herbs.

Roast the lamb in the oven for 90 minutes to 2 hours on 180°.

Brush with melted garlic butter and garnish with fresh thyme.

Serve with a side of roast vegetables.

NOTES: Make sure the roast leg of lamb is defrosted properly before preparation (remove the lamb from the refrigerator an hour prior to cooking). You can marinade the roast lamb overnight or prepare it on the same day.

*BBQ Roast Chicken

BBQ Roast Chicken

1 whole chicken


100ml melted butter

4–5 tbs Woolworths BBQ marinade

1 tbs Worcestershire sauce

1 tsp apple cider vinegar

3–4 garlic cloves

1 tsp garlic powder

1/2 tsp ginger powder

1 heaped tsp paprika

1 and 1/2 tsp cayenne pepper

2 tsp dried thyme

1 tsp black pepper

1 heaped tsp sea salt

Juice of half a lemon

1 tsp brown sugar


Preheat the oven to 180°. Marinade the whole chicken with all the ingredients – making sure to rub the marinade evenly over the chicken.

Brush with melted butter and roast in the oven for about an hour, basting with the excess marinade and butter every 15 minutes.

*Creamy Mussel Pot

Creamy Mussel Pot

1kg mussels

1 packet Knorr Creamy Garlic

100g butter

500ml fresh cream

500ml full cream milk

2 tsp mixed herbs

1 tsp parsley

2-3 cloves fresh garlic grated

2 tsp fish sauce

1 tsp oyster sauce (optional)

salt and pepper to taste

fresh thyme (garnish)


Rinse the mussels and boil (medium to high heat) for 10 to 15 minutes with sea salt.

Heat butter and grated garlic in a pan (medium/high heat).

Mix in the Knorr Creamy Garlic until a thick paste forms (roux).

Lower the heat and gradually add the milk and stir.

Add the fresh cream and simmer for a few minutes.

Add the mixed herbs, parsley, salt and pepper, fish and oyster sauce and simmer on low heat until the sauce thickens.

Add the mussels and stir.

Garnish with fresh thyme.

*Follow Sherona on Instagram and Facebook

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