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Chef Pieter and the Leopard’s Leap Kitchen has brought us this delightful roast and a whole new perspective on a leg of lamb. Turmeric with its convivial yellow is the flavour of the season – both from a health and fashion perspective. A slow-roasted turmeric leg of lamb with Rooibos and apricot couscous, does not only sound nice, it asks for more! Enjoy this delightful meal with a glass of 2019 Culinaria Grand Vin.


1 leg of lamb, boned and butterflied

2 cups yoghurt

1 tablespoon turmeric

1 tablespoon curry powder

2 cloves garlic, grated

5 cm piece ginger, grated

squeeze of 2 lemons

salt and pepper

500 ml lamb stock

The day before:  Season the leg with salt and pepper and place into a tray. Mix the yoghurt with the turmeric, curry powder, garlic, ginger and lemon-juice. Rub the leg of lamb all over with the yoghurt mixture and leave to marinate overnight.

The next day, preheat the oven to 160 °C. Add the lamb stock to the tray. Cover with foil and roast for 3 – 4 hours or until the lamb starts to fall apart.

Once cooked, pull the lamb apart and serve with the couscous.

For the couscous

300 g couscous

300 ml chicken stock

3 Rooibos tea bags


1 teaspoon curry powder

½ cup dried apricots, chopped

4 tablespoons chicken-roasting jus/oil

1 bunch parsley, chopped

1 bunch coriander, chopped

2 sprigs mint, chopped

chopped chili (optional)

Place the dried couscous onto a medium-sized tray.

Bring the chicken stock to the boil, place the tea bags into the stock, leave to infuse for 10 minutes, and remove.

Add the salt and spices to the chicken stock.

Pour over the couscous.

Leave to stand/soak for 10 minutes covered with cling film.

Scrape loose with a fork.

Add the rest of the ingredients.

Season to taste.

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