Alex’s Honey Boschendal Lamb Harvest Feast

Recipe by: Alexandre Torrão

Feeds 8 people

Leg of Lamb
Red Wine
Salt & Pepper
Dried Oregano
Unsalted Butter
Flat bread tortillas
Truffle oil
Extra virgin olive oil
Gorgonzola Cheese
Wild Rocket
Micro herbs
Carrots & Parsnips


Honey Whipped Butter

Take 500g unsalted butter and allow to be at room temperature for 2 hours.

In a bowl, pour honey and mix butter and whip it gently , taste until you happy with a very light sweet taste.

Infuse with rosemary from your garden

Gorgonzola and Honey Whine Pear Flatbreads

Take any tortilla wrap and brush with Olive oil, crushed garlic and oregano and put it in the pizza oven, if you don’t have one you can use a normal oven.

Allow for the flatbread to go golden, make sure not to burn the flat bread.

Allow to rest for 2,5 minutes.


Topping 1

Poach a Pears ( skin off) in Red whine for 10 minutes and allow to cool down

Topping 2

Slice the pear and add as topping to the Flat bread

Topping 3

Cut gorgonzola and spread along the flatbread

Topping 4

Make spinach purees ( blanch spinach in hot water and then with the help of a Nutribullet blitz the same with seasoning until you get a bright green colours)

Add all toppings to the flatbread and finish with fresh honey and herbs

Honey Oven Braised Lamb

Season Lamb with Salt and Pepper and marinated with Garlic, paprika, red whine and garlic powder, allow to rest fro 24 hours

Prep Pizza oven and bring temperature to 250 Degrees +

Sear the Leg of lamb on all sides and then add to a deep tray with celery, onions, bay leaves and garlic cloves, add 1 bottle of red wine to the mixture

Cover the tray with heavy duty foil, not allowing any air to be able to escape ( The steam generated from the cooking process will break down the fibers of the meat ), allow to cook for 4 Hours 9 ensure to run the lamb once half way thru the process)

After 4 hours, allow lamb to rest for 1 hour

Take the leg of lamb and scrape the meat of the bone , drizzle with truffle oil and honey

Take all the juice from the pan and strain it, then in another pan reduce the liquid left over to a glossy consistency.

Pour juices over the lamb