• Deboned lamb shoulder, rocket salad, sweet corn puree, potato and baby marrow rosti, pickled cucumber and wintermelon, beetroot foam

    Contributed by

    Seline van der Wat

    MasterChef SA 2013 Top 3. Seline is a trained engineer who took over the cooking duties in her family at the age of 16. Seline loves desserts and cakes and is a visually creative cook, always tackling her dishes from a uniquely creative angle. Her talent in the kitchen is multi-faceted and broad.

    For the lamb shoulder:

    * Ingredients * Equipment Dish Towel, cutting board, knife
    Method Sprinkle the cumin and cayenne pepper (plus salt and pepper) onto the inside of the lamb shoulder. Sprinkle the lemon zest and juice over. Sprinkle the peppadews and almond flakes in and roll tightly. Brush with olive oil, salt and pepper and bake in the Green Egg at 100 degrees for 3-4 hours until cooked

    For the rocket salad:

    * Ingredients * Equipment: Mixing bowl
    Method Combine in a mixing bowl

    For the sweetcorn puree:

    * Ingredients * Equipment Small saucepan, stick blender, sieve, spatula, mixing bowl.
    Method Cut the corn off the cob while you sauté the onion and garlic in the butter. Add the corn and spices and sauté off for 2 minutes. Add the cream and cook until the corn is totally cooked. Strain off most of the cooking liquid. Blend the corn with the stick blender. Add some of the cooking liquid back as required for consistency reasons. Strain through the sieve and set aside for plating.

    For the potato and baby marrow rosti:

    * Ingredients * Equipment Dish towel, mixing bowl, spatula, pizza stone for Green Egg
    Method Mix the garlic salt and fresh thyme leaves into the mash. Roll into little balls and stuff a cube of the feta in the middle. Dip into the flour, then into the egg and then into the panko bread crumbs before frying for 4 minutes until brown.

    For the pickled cucumber and wintermelon:

    * Ingredients * Equipment Cutting board, knife, mixing bowl
    Method Cut the cucumber and wintermelon into 1cm cubes. Mix with the rest of the ingredients in a mixing bowl. Strain before serving.

    For the beetroot foam:

    * Ingredients * Equipment Stick blender, mixing bowl, tablespoon
    Method Combine ingredients in a mixing bowl. Agitate with the stick blender until all granules have disintegrated. Scoop the foam off the top and serve.

    For serving:

    * Ingredients * Equipment Rectangular serving plate, 2 Tablespoons

    To be made beforehand:
    • 1 x Lamb shoulder recipe as above, cooked for 3-4 hours
    • 1 x sweetcorn puree recipe, made before and placed in a bowl with tablespoon


  • Beentjievleisskottel , Mariëtte Crafford
  • Karoo-lamsboud, Marie Tomlinson
  • Tipsy-tjops, Nita van der Merwe
  • Lam-pilau, Margaret Hurter
  • Ouma Hannie se Karoo-lamspastei, Joey Pienaar
  • Ma se spesery-lamsblad, Deona Tait
  • Lamb Shanks on Mint & Pea Risotto, Justin Bonello
  • Lam'burgers, Justin Bonello
  • Tamatie Gemors, Justin Bonello
  • Roosterkoek, Justin Bonello
  • Karoo Finger Food: Sheep Tails, Justin Bonello
  • Scraps of Lamb Pie, Justin Bonello
  • Lamb Cutlets with a thyme and sweet corn soil, minted pea puree, apple jellies and stewed apple., Seline van der Wat
  • Smoked Lamb Rump, Carrot chips, Karoo granola, spinach and watercress puree, pickled beetroot and an apple foam, Seline van der Wat
  • Lamb noisettes, rocket salad, apricot and rooibos tea foam, potato and baby marrow rosti, minted pea puree, Seline van der Wat