Slow Cooked Leg of Lamb, Basmati Rice and Radicchio Salad


Leg of lamb is a bit like a braaibroodjie. No, hear me out… To born and bred South Africans, the leg of lamb (like the braaibroodjie) is not to be messed with – and most people feel that there’s only one way to cook it – but considering that lamb is enjoyed in so many cultures across the globe, it seems a crime to only ever give it the Sunday roast treatment. When served with a spicy lamb broth and basmati rice, this mainstay of the homecooked mains gets an exotic makeover with flavours and textures from our Spice Route heritage.

Slow Cooked Leg of Lamb, Spicy Lamb Broth, Basmati Rice and Radicchio Salad

TIME: 5 – 6 hours | SERVES: 6


for the slow cooked leg of lamb
olive oil

1 leg of lamb (about 1, 9 kg)

juice of 1 lemon

15 ml ground cumin

15 ml ground coriander

1 ml ground ginger

1 ml ground cinnamon

salt and freshly ground black pepper

500 ml beef stock

for the radicchio salad
1 head radicchio, leaves separated

10 g fresh mint leaves

20 g watercress

175 g pomegranate seeds

juice of 1 lemon

60 ml olive oil

salt and freshly ground black pepper

for the basmati rice
250 ml Spekko Basmati Extra Long Grain White Rice

500 ml cold water, for soaking

1,250 litres water

for the spicy lamb broth
olive oil

1 kg stewing lamb

1 onion, finely chopped

2 carrots, finely chopped

3 baby turnips, finely chopped

3 garlic cloves

15 g fresh ginger, cut into small blocks

3 green chilies, chopped

2 lemongrass stalks, sliced

250 ml fresh coriander roughly chopped

4 green cardamom pods, crushed

2 bay leaves

30 ml coriander seeds

salt and freshly ground black pepper

2 liters water

5 egg whites


for the slow cooked leg of lamb

Heat the oven to 160 °C. Drizzle a little olive oil into a large oven roasting dish. Place the leg of lamb in the dish and drizzle more olive oil over the lamb. Add the cumin, coriander, ginger and cinnamon. Season with salt and pepper and cover tightly with foil. Place in the oven for 3 ½ hours. Take out and add the stock. Place back in the oven uncovered until the meat falls off the bone. Pull the lamb apart and discard the bones. Mix the meat through the pan juices left in the pan and garnish with fresh coriander.


for the spicy lamb broth

Heat a little olive oil in a large saucepan, add the lamb and fry for about 10 minutes. Add the remaining ingredients (except the egg whites) and cover the saucepan with a lid. Bring to a simmer for 3 hours. Take off the heat and let it cool. Spoon any visible fat off the surface of the broth. Strain the broth and discard the solids. Place the broth back in a saucepan and add the egg whites. Heat the broth and keep whisking with a balloon whisk until the egg whites form a crust on top. Stop the whisking and let the broth simmer for 15 minutes. Do not stir at all. Place a muslin cloth in a sieve. Spoon the egg white crust in the muslin cloth and pour through the egg whites. Do not press or stir the broth through, as it will make the broth cloudy.

for the radicchio salad

Use the radicchio leaves as vessels to serve your salad in. Arrange the leaves on a serving platter and fill with the rest of the ingredients. Drizzle with lemon juice and olive oil, then season with salt and pepper.


for the basmati rice

Place the rice in a bowl and cover with 500 ml water. Let the rice soak for 30 minutes. Strain the rice through a fine sieve. Place the strained rice back in the saucepan and add 1,250 litres water. Bring to a boil and let the rice cook for 8 – 10 minutes. Strain through a sieve and season with salt.