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Lorna Maseko Stuffed Leg of Lamb with Spinach, Tomato, Chilli & Biltong Jam

Preparation time 30 minutes
Cooking time 1 hour 20 minutes


1Kg leg of lamb, deboned & butterflied 

2 Tbsps olive oil 

1 onion,diced 

3 large tomatoes, diced 

150g biltong slices, roughly chopped 

1⁄2 cup red wine vinegar 

1 cup brown sugar 

2 red chillies, chopped 

Handful fresh rosemary 

Handful fresh thyme 

100g baby spinach 

Salt and pepper to taste 

Millet Tabbouleh 

1 ½ cups millet 

2 cups water 

3 Tbsps olive oil 

Juice of 1 lemon 

2 tomatoes, diced (medium size) 

1 cucumber diced (medium size) 

½ cup fresh parsley, chopped 

½ cup fresh mint, chopped 

2 garlic cloves, crushed 

2 spring onions, chopped 

½ cup feta cheese, crumbed 

½ cup pomegranate seeds 

Salt and pepper 

Handful of fresh mint to garnish 


250g sugar snap peas 

250g tenderstem broccoli 

250g asparagus 

1tbs olive oil 

6 shallots, cut into wedges 

150g butter 

4 garlic cloves, sliced 

1⁄2 cup capers 

Salt and pepper 

2 avocados, cut into wedges 

Juice and zest of 1 lemon



1. Preheat the oven to 180°C. 

2. To make the jam, drizzle 1 tablespoon of olive oil into a medium size pot, then sauté onions until soft. 

3. Add tomatoes and cook for 5 to 7minutes. 

4. Add biltong, red wine vinegar, sugar, chilli, rosemary and thyme and combine. Allow the jam to come to a gentle simmer, stirring occasionally. 

5. Once the jam is reduced by half and has a jam-like consistency, allow it to cool. 

6. Place the lamb on a flat surface, season with salt and pepper then place baby spinach across the lamb as the first layer, smearing a generous amount of biltong and chilli jam over that. 

7. Roll the lamb up and truss. 

8. Season the outer layer with salt and pepper. 

9. In a large saucepan, drizzle the remaining olive oil and sear the lamb until browned on all sides. Then place in the oven to cook for 45 minutes to 1 hour. Turn the lamb occasionally. 

10. Once cooked to your liking, remove from saucepan, place on a board to rest . 

11. Place the remaining biltong chili jam in a mason jar and store in the fridge to be used as a condiment for something else at a later stage (like sandwiches with leftover lamb). 


1. Add millet to boiling water then add salt. 

2. Cover with a lid then bring to a boil for about 15 to 20mins. The grains should soak up all the water, then fluff with a fork and set aside. 

3. In a bowl add olive oil, lemon juice, diced tomatoes, diced cucumbers, chopped parsley 

4. and mint, crushed garlic, chopped spring onion, season with salt to your liking then combine. 5. Once the millet is cooled, add the chopped ingredients and combine. 

6. Add feta cheese and finish off with pomegranate seeds and leftover mint. 


1. Blanch the greens separately and set aside. 

2. Cut shallots into wedges, season with salt and drizzle olive oil. Place in the oven and roast until soft and lightly charred. 

3. To make the garlic butter, chop garlic into thin slices. 

4. Over low heat, melt butter in a pan, add garlic, and keep tossing until garlic is soft. 

5. Then increase the heat, add the greens along with the capers for about 2 to 3minutes. 

6. To plate, remove from pan, place on a serving dish, finish off with avocado wedges, juice and zest of lemon juice and enjoy. 

7. Serve the stuffed lamb, with millet tabbouleh and greens.

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