Let’s take it outside this summer
Let’s get back in the garden this summer and enjoy the great outdoors at last. Nothing beats an afternoon by the pool, or a braai with friends … and honestly, pulling out all the stops in your garden will make for some stunning Instagram pics too! So let’s get your outdoor living space fun, functional and festive. Check out these local businesses offering awesome summer specials to help you achieve your desired look.
How to make a tasty fragrant lamb dish:
INGREDIENTS For the lamb 1.5kg leg or shoulder of lamb 15ml harissa paste 10ml tomato paste 2 garlic cloves, crushed 15ml olive oil, plus extra for drizzling Salt and milled black pepper, to taste 30ml dukkah For the herb and tomato salad 250g quinoa 1 red onion, finely diced 30ml red wine vinegar 10ml sugar 1 Mediterranean cucumber 1 tomato, deseeded and diced ½ lemon, zest and juice 30ml olive oil 15ml balsamic vinegar 60ml chopped fresh herbs, such as mint, coriander and flat-leaf parsley Salt and milled black pepper, to taste To serve (optional) 250g hummus 250g grilled aubergine or oven-roasted cherry tomatoes
METHOD Preheat the oven to 180°C. Use a sharp knife to make 2cm long incisions all over the lamb. Mix the harissa and tomato pastes, garlic and olive oil together and rub all over the lamb. Transfer the lamb to a roasting pan, drizzle with a little extra oil and season with pepper. Roast the lamb in the oven for 30 minutes. Loosely cover the lamb in foil and reduce the heat to 165°C. Cook for a further 1½–2 hours, or until the lamb is soft and tender. Remove the foil, season with salt and top with the dukkah. Cook, uncovered for a further 10 minutes. To make the salad, cook the quinoa according to packet instructions, drain and set aside. Place the diced onion, red wine vinegar and sugar in a small, non-metallic bowl. Mix well and set aside for at least 10 minutes. Quarter the cucumber lengthwise and remove the seeds. Dice it and place in a large mixing bowl. (Serves 4–6)
