ON THE LAMB
Once you taste Phillippa Cheifitz’s favourite lamb dishes – from a mint-scented spring casserole to a garlic-studded roast and sticky ribbetjies – they’re guaranteed to become yours, too
MARINATED LAMB KNUCKLES WITH PEAS, MINT AND LEMON
“There’s no need to brown the knuckles. Simply marinate them, then gently bake and strew with bright steamed peas and fresh mint.”
Serves 4 to 6
EASY
Preparation: 15 minutes, plus overnight marinating time
Cooking: 1½ hours
For the marinade, mix:
dry red wine 1 cup
olive oil 3 T
garlic 3 cloves, crushed
onion 1, finely chopped
celery 3 sticks, finely chopped
parsley 1–2 T chopped
dill 1–2 T chopped free-range lamb knuckles 750 g–1 kg for greasing 2 cups to taste 400 g 10 g, plus extra to garnish for serving for serving
