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A traditional take on a local Cape Malay favourite, this recipe is just the thing for a proper South African celebration!

Serves 6


3 Racks of lamb, trimmed (roughly 450g each)

1 Teaspoon cinnamon

2 Teaspoon cayenne pepper

1 Teaspoon turmeric

1 Teaspoon ground ginger

2 Teaspoons mild curry powder

6 Sprigs thyme

½ Cup breadcrumbs

2 Garlic cloves, grated

1 Tablespoon apple cider vinegar

2 Tablespoons wholegrain mustard

2 Tablespoons fruit chutney

4 Large sweet potatoes (purple and orange), sliced thinly


Preheat the oven to 200°C. Combine all the spices, thyme and breadcrumbs. Mix the wholegrain mustard, garlic, fruit chutney and vinegar. Cover the lamb racks with the mustard mix and then pack on the spiced breadcrumb mix.

Grease a large roasting tray and lay the slices of sweet potato covering the whole tray. Drizzle the sweet potatoes with olive oil and place the lamb racks on top and roast for 20 – 25 minutes for medium doneness.

Serve with grape chutney and roasted grapes.

Grape Chutney


3 Cups seedless red grapes

1/2 Cup raisins

1 Red onion, sliced

¼ Cup red wine vinegar

2 Tablespoons brown sugar

¼ Cup port (optional – can be replaced with red grape juice)

Place a little olive oil in a frying pan heated to medium and cook the onions until they have softened. Add the rest of the ingredients and gently simmer for 15 minutes until the liquid has reduced and thickened and the grapes begin to break up. Serve with the lamb.

Recipe created by Claire Winstanley of Good Looking and cooking/

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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