“Since lamb pairs so well with rosemary, I created a creamy rosemary cauliflower bake to serve alongside lamb chops. My favourite part, however, is the simple ‘salsa’ of diced tomato and crushed garlic that is served with the lamb. Not only does it add a fresh and sweet element – but it cuts through the richness of the whole dish! – Monya
“This slow cooked lamb with rosemary cauliflower mash is a beautiful meal that features that tastiest garnishes! It is rich and filling, so I advise it is served between 3 people, and not 2. Truthfully, some effort is required, but many things can be done at the same time. You will also learn to make a keto ‘gravy’ while you are at it! Macros are calculated assuming you are serving 3. If you find yourself scoffing the whole lot between two people, bear in mind the carbs will increase to 13g per serving.” – Monya
“Its not quite spring yet (despite what the blooming beautiful daffodils say), so here is a lovely idea to slow cook on a lazy Sunday. I served our lamb shanks over Creamy Cauliflower Mash, but I have not included the mash in the macros as you may have your own yummy side dish to mop up the lovely herby tomato sauce. (PS – here is a Cheesy Celeriac Mash you might also like). While two shanks could feed 4 people, I couldn’t possibly share my lamb with anyone, so this recipe is based on serving two. If 11g carbs per serving (which includes the sauce) seems a little hefty to you, simply stretch this recipe to serve 4 and halve the macros accordingly, OR… tuck into your shank and use the sauce a bit more sparingly. It freezes well.” – Monya
Growing up, there were countless Saturday mornings where my late father, Ronald, would make his famous stove-top potjie. He had swept and mopped the kitchen floors and had mowed the lawn before my brother and I even opened an eyelid. By noon, the smell of his lamb stew – along with the smell of fresh bread rolls – would lure us lanky, hungry teenagers into the kitchen…
“We get our lamb ribs online from organic, grass-fed farms and the flavour is unbelievably superior! Your local butcher may be able to source them for you and they are not expensive at all. Morrisons here in the UK often has them too. I we aren’t cooking these peppered lamb ribs on the braai (BBQ), we do them in the air-fryer. I love “lamb rib nights”, because Funnyman is the one who cooks them while I put my feet up for a change. We love our Ninja and use it often to cook chicken thighs too. Mark likes his lamb ribs dipped in a mustard-mayo dip (included in macros here), but I love them just as they are. Lamb ribs are very fatty and very indulgent – so be sure to serve it with an acidic salad on the side to cut through all that richness.” – Monya
“Dreamy grilled lamb cutlets finished in a creamy-garlic-white-wine and thyme sauce. Extraordinarily tasty! No long-winded headnote needed here, what’s not to love? If you love lamb as much as I do (it’s my favourite red meat), try the Peppered Lamb Ribs recipe too.” – Monya