The Three Little Lambs – Preparing an easy Easter feast at Home

Hot Cross Lamb Burgers served with sweet potato wedges and yogurt and mustard dip

 

Ingredients (makes 6 lamb burgers):

·  A six pack packet of hot cross buns (most retail stores now stock them throughout the year, but they freeze well should you want to stock up over Easter for the scarcer months)

·  500g lamb mince (ask your butcher if you are unable to find it pre-packed. They are generally very excited and eager to assist).

·  One egg (whole)

·  A handful (about a 1/3 cup) of raw oats

· Salt, freshly ground black pepper, dried mixed herbs and chilli flakes (optional) to taste.

· 12 slices of cheese (choose your favourite strong flavoured cheese, we prefer mature cheddar)

· Onion marmalade (available at selected retail stores, but very easy to make).

·  Rocket

Making your burgers

·   Preheat the oven to 200°C.

·   Add the mince to a mixing bowl.

·   Add the egg and raw oats.

· Add salt, freshly ground black pepper, mixed herbs and chilli flakes to taste (we add about a teaspoon of each). 

·  Blend well (hands work best).

· Divide the mixture into 6 equal portions, roll each into a ball with your hands, and squish down on a plate or chopping board.

· Once all 6 patties have been shaped, place them on a lightly-oiled baking tray.

· Pop into the oven for about 15 to 20 minutes.

· [Tip: The cheese slices can be added on top of the patties during the last 5 minutes of baking if you prefer oozy melted cheese, or add to the warm patties after you’ve removed them from the oven if you prefer the cheese looking slightly neater].

Assembly

·  Slice the hot cross buns through the middle

·  Add a spread of butter (optional)

· Add a rocket leaf or two, cooked lamb burger patty, cheese and top with onion marmalade. 

· Stand back and admire your masterpiece.

.

 

 

Making your own onion marmalade with left-over red wine (…what’s that?)

(Note: This recipe is made with ½ cup red wine and should be enough for one round of hot cross lamb burgers. But if you have more wine to use, just multiply the other ingredients accordingly. This recipe is that simple, and the marmalade keeps very well in the fridge.)

Ingredients

·         1 large red onion

·         1 Tbsp butter

·         2 Tbsp brown sugar

·         1/3 cup soy sauce

·         1/2 cup red wine

Directions

·  Slice onion in half length-wise and then thinly slice.

· Add butter to medium-sized pan and heat over medium heat.

· When butter has melted, add chopped onions. Cook on medium-low heat, stirring occasionally, for about 15 minutes until they are mostly browned.

· Sprinkle brown sugar over onions and stir until sugar dissolves (this takes a minute or two).

·  Add soy sauce and red wine to pan and stir.

· Cook over medium-low heat, stirring frequently until liquid has evaporated, about 10-15 minutes (note: Remember to take off the lid!).

· Taste and season with salt & pepper if necessary.

 

Since 2013 the “hot-cross-bun-burger” took pubs across the world by storm, boosted by a social media war with chefs trying to showcase and better the “perfect combination for an Easter feast”… Since our first whiff of sweet and spicy cinnamon bread merged with meaty aromas, the Three Little Lambs have been tangled up in our own little in-house experiments: Creating the perfect, no-fuss, hot cross bun burger. 

The winner by a long-shot (not only because the flavours are delicious, but because the winning recipe turned out to be so simple and budget-friendly), is the Hot Cross Lamb Burger. The flavourful South African lamb mince is perfectly matched with the sweetness of the bun. Adding some mature cheese (note: it goes equally well with mature cheddar, Roquefort or Brie) and onion marmalade further compliments the flavours and aromas of our favourite meat. Add some roast sweet potato wedges and a yogurt mustard dip, and you have a feast that will impress both fussy and adventurous eaters alike.

 
 
 Enjoy these lovelies on their own, or serve them with delicious  sweet potato wedges and yogurt mustard dip

Enjoy these lovelies on their own, or serve them with delicious sweet potato wedges and yogurt mustard dip

 

 

Sweet potato wedges and yogurt mustard dip

Ingredients

· 2 to 3 large sweet potatoes, cut into wedges

·  1 Tbsp olive oil

· 1 Tbsp paprika

·   Salt

· ½ cup plain yogurt, full fat or double cream

·  ½ cup mayonnaise

· 1 Tbsp Grainy mustard

· Salt and pepper to taste

Directions

· Pre-heat the oven to 200°C.

·  Lightly oil a flat baking tray

· Place your sliced sweet potato wedges onto the oiled baking tray and drizzle with olive oil.

· Sprinkle paprika and salt over your wedges

· Pop into the warm oven for 20 to 30 minutes until they start to colour brown.

· While your wedges are baking, combine the yogurt, mayonnaise and grainy mustard in a mixing bowl. Add salt and pepper to taste.

- Remove wedges from the oven once cooked; serve with your home-made yogurt-mustard-mayo dip... perfectly paired with hot cross lamb burgers.

 

 

 
 
   John, Nicolette and Emma Hall is a true “plaas-yuppie” family, living the best of both the farm and city life. John, the bearded chef, and family man, is married to super foodie Nicolette who is researcher by day with a Phd degree in nutrition. Their little lamb Emma, adventurous eater herself, has been to more food markets and festivals than your average food fanatic! These three little lambs will give you a sneak peak into their kitchen where the magic happens and will also be sniffing out the best lamb dishes the SA food market scene has to offer

John, Nicolette and Emma Hall is a true “plaas-yuppie” family, living the best of both the farm and city life. John, the bearded chef, and family man, is married to super foodie Nicolette who is researcher by day with a Phd degree in nutrition. Their little lamb Emma, adventurous eater herself, has been to more food markets and festivals than your average food fanatic! These three little lambs will give you a sneak peak into their kitchen where the magic happens and will also be sniffing out the best lamb dishes the SA food market scene has to offer

Three little lambs went to the Lourensford farmers market….

Many South African chefs and foodies will agree that the most perfect meat produced on local soil comes from South African sheep. With its unique flavour and succulent texture it’s often the most luxurious item on a good restaurant or dinner host’s menu. Lamb and Mutton South Africa’s main mission is give South African lamb and mutton meat the recognition and exposure it deserves, to show everyone out there whatfoodies around South Africa are doing with our beloved meat of origin.

Our Lambassadors for 2016, who will be sniffing out the best lamb dishes the SA food scene has to offer, is the Hall family from a farm in Cullinan just outside Pretoria in South Africa. John, Nicolette and Emma Hall is a true “plaas-yuppie” family, living the best of both the farm and city life. John, the bearded chef and family man, is married to super foodie Nicolette who is researcher by day with a Doctorate degree in Human Nutrition. Their little lamb, Emma, adventurous eater herself, has been to more food markets and festivals than your average food fanatic!

While on holiday in Cape Town, the Three Little Lambs (TLL) visited one of the oldest wine estates in Somerset West, Western Cape to find what delicious South African lamb and mutton secrets these Capetonians had to share.

The Lourensford Harvest Market has 77 stalls with fresh produce, food and trendy hand-made art, and the TLL had big expectations!

Fresh foodie-offerings in abundance!

Even an array of wild mushrooms, and we just couldn’t resist! Delicious home cooking seems to be in the pipeline. (Thinking we’ll be trying these simple lamb chops with a mushroom wine sauce).

TLL patrolled the market, and spotted a bounty of mouth-watering sheep meat creations. From Tunisian lamb Kleftiko (shank), roasted shoulder wraps, and lamb quiche, to Greek inspired dishes.

We tried some authentic lamb croquette prepared by the blue-eyed Dutch team at a stall they call Krokette.

But the greatest discovery had to be Ghenwa’s Lebanese Cooking Club. Ghenwa is a first generation Lebanese, married to an Austrian wine connoisseur, now calling the town of Somerset West her home. Ghenwa was recently inducted as professional chef in the order of The Chaine Des Rotisseurs, and she specializes in Mediterranean, North African and Levantine cuisine. The interactive chef offers cooking courses during the week, and serves her delicious favourites at the Harvest Market every weekend.

She grows most of her own herbs and vegetables, and when she chooses meat, she chooses sheep meat! 

 She’s dedicated to healthy foods, sourcing (and producing) organic ingredients and preparing dishes with fresh and seasonal products. Her stall offers an array of mezze, salads, dips and mouth-watering lamb offerings.

Ghenwa’s Mediterranean culture describes lamb and mutton as one of the healthiest, most flavourful meat choices – and most of her non-vegetarian dishes contain our favourite ingredient.

Choices on offer include traditional Lebanese Fatayer (triangular pies filled with lamb mince and pine nuts) to lamb Kofta (mince roll) served with home-made hummus (chickpea puree) and the best baba ghanoush (roasted aubergine dip) TLL had ever tasted.   

Ghenwa’s ultimate (and most unusual) lamb dish has to be her Kibbeh Nayeh (lamb steak tartare –or raw spiced lambs mince) made from Karoo lamb. We all know how difficult it can be to find lamb mince, so she minces her own meat, from leg of lamb, and mixes it with a special selection of home-grown herbs and spices.

Unfortunately, as Kibbeh Nayeh is served raw, and needs to be eaten very fresh, she does not serve it at the market. Until we have a chance to taste this at one of her future events (which we’ll now be watching out for!), she shared one of her favourite lamb recipes with us to try at home - Gently Baked Lamb Shanks with pomegranate paste and chili bulgur. 

The offering at the sweet, kid- and pet-friendly Lourensford Harvest Market, hosted within an impressive wine estate, left a feeling of wholesomeness and a delicious taste of lamb in our mouths!

…after all the good food the TLL were ready to head off to the neighbouring wine estate, Vergelegen, this time for some award-winning vino (and a suckle of warm milk!)


    Chef Ghenwa and her  Lebanese Cooking Club  can be contacted for cooking workshops, catering and food & wine pairing events at  ghenwa@ege.co.za .

 

Chef Ghenwa and her Lebanese Cooking Club can be contacted for cooking workshops, catering and food & wine pairing events at ghenwa@ege.co.za.

 

 

John, Nicolette and Emma Hall is a true “plaas-yuppie” family, living the best of both the farm and city life. John, the bearded chef, and family man, is married to super foodie Nicolette who is researcher by day with a Phd degree in nutrition. Their little lamb Emma, adventurous eater herself, has been to more food markets and festivals than your average food fanatic! These three little lambs will give you a sneak peak into their kitchen where the magic happens and will also be sniffing out the best lamb dishes the SA food market scene has to offer.