Karoo lamb

Karoo lamb with potato and onion cake. Photo credit: Alexis Haden.

Karoo lamb with potato and onion cake – Succulent and tasty

A taste sensation that is simply out of this world!

Karoo lamb

Karoo lamb with potato and onion cake. Photo credit: Alexis Haden.

South Africa is blessed with the most delicious Karoo lamb. If you are able to lay your hands on a lamb rack with about six to eight bones each, we have just the recipe for you.

This Karoo lamb recipe with potato and onion cake recipe is a mouth-watering meal. If you prepare this combination once, you will want to prepare it all the time. You can either prepare this succulent meal in the oven or on the braai. The method for both options has been included in the method section below.

So, whether you decide to prepare our Karoo lamb with potato and onion cake recipe as a roast or on the braai, the result is out of this world. But of course, it will be! Because lamb from the Karoo is known for its rich flavour.

Let us know in the comments section of this recipe if you have tried out this recipe. You can even send us photos of your prepared dish.

Karoo lamb with potato and onion cake recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: MainCuisine: GlobalDifficulty: Moderate
Prep time

30

minutes
Cooking time

1

hour 

20

minutes
Total time

1

hour 

50

minutes

Ingredients

  • 400 g 400 floury potatoes, sliced

  • 100 g 100 butter, melted

  • a few sprigs of thyme

  • garlic, minced or finely chopped

  • 200 g 200 white onions, sliced (you can mix up red and white onions if you want)

  • a lamb rack (with about six to eight bones each), French trimmed and scored fat

Method

  • Start off by heating the oven to 180°C. Layer the sliced potatoes and onions in a buttered tray. Start with potatoes at the bottom and keep layering with onions and potatoes.
  • Between each layer, drizzle a bit of butter and add some thyme and garlic. If it’s easier, you mix the thyme, garlic and melted butter together first.
  • Remember to season the layers with a little bit of salt and pepper. Continue building the layers until you have used up all your potatoes and onions. Cover the tray with foil and put the oven to cook for 30 minutes.
  • While your potatoes are cooking, season your lamb with salt and pepper, focussing on getting the salt and pepper into the scores on the fat. You can add a little bit of finely chopped rosemary if you like.  Sear your lamb in a pan on the stove, on high heat. Get the fat on the lamb golden and crisp. Once seared on all sides, set aside.
  • After the potatoes have cooked for about 30 minutes, remove the foil and place the lamb on top with the fat up. Cook for a further 20 – 40 minutes, more or less, depending on how well-done you like your lamb cooked and how big the rack is. A roast timer is a useful tool.
  • Once the lamb is cooked, remove it from the potatoes and cover it in foil to rest.
  • Serve with mustard and a helping of the potato and onion cake. Add some green beans or asparagus, as a side dish, if you like.
  • Or try it on the braai
  • Follow the same process as above for the preparation, but use a disposable foil container for your potato and onion cake. Sear your lamb on the open coals and then transfer to the foil container to catch the juices while it cooks.

Notes

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