As families gather for Easter Sunday lunch this year, a slow-braised lamb rib roll paired with an indulgent hot cross bun pudding offers a menu that combines traditional flavours with minimal fuss.

Braised lamb rib roll

This flavourful dish, which serves four, relies on slow braising to achieve tender meat infused with rosemary, olive and zesty lemon flavours.

You will need:

• 1 x 700 g to one kg lamb rib, deboned
• 2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
• 2 x sachets Ina Paarman’s Zesty Lemon Flavour Bombs
• 2 T (30 ml) olive oil
• 250 g baby onions, peeled and halved (or two large onions, peeled and cut into wedges)
• 1 cup (250 ml) hot water
• 1 x sachet Ina Paarman’s Liquid Chicken Stock

Here we go:

Adjust the oven rack to one slot below the middle position, and preheat the oven to 160 °C.

Cut the rib into two shorter sections. Season the meat lightly on both sides with Rosemary & Olive Seasoning. Lay the meat fat side down, then brush with the Flavour Bombs.

Roll the meat into two logs and tie with string. Heat the oil in a 26 cm casserole or pot with a lid suitable for both stove top and oven. Brown the prepared rib rolls on all sides.

Arrange the onions around the meat.

Mix the Chicken Stock with hot water and add to the casserole. Cover the casserole with a lid, then braise in the oven at 160 °C for one and a half to two hours. Remove the lid for the last 10 minutes. Serve warm with mashed potatoes or fluffy rice, and your choice of vegetables or salad.

Hot cross bun pudding

For dessert, leftover hot cross buns are transformed into this decadent warm pudding that serves six. Created by recipe developer Ilse van der Merwe, the dish layers halved hot cross buns with a custard mixture and dark chocolate.

You will need:

• 2 cups (500 ml) fresh cream
• 1 cup (250 ml) milk
• ⅓ cup (80 ml) caster sugar
• 6 extra-large eggs
• 1 T (15 ml) orange rind, finely grated
• 1 t (5 ml) ground mixed spice (a mixture of ground cinnamon, nutmeg and cloves)
• 6 to 8 hot cross buns (they should fill your baking dish snugly)
• 80 g to 100 g dark chocolate, roughly chopped

Here we go:

To a mixing bowl, add the cream, milk, sugar, eggs, orange rind, and mixed spice. Use an electric whisk to combine everything thoroughly, until the sugar has melted.

Cut each hot cross bun in half, horizontally. Arrange the bottom halves inside a medium size, deep baking dish (they should fit snugly). Pour half the custard mixture over the bun bottoms, so that they are just covered with the mixture. Sprinkle with half of the chopped chocolate.

Arrange the top halves of the buns on top of the bottom layer, pressing down gently. Pour the rest of the custard mixture over the buns, until you almost reach the rim of the baking dish. (You may still have some custard mixture left. Wait for the buns to soak up some of it, then pour over some more.)

Sprinkle with the rest of the chocolate. Let the pudding soak for 30 to 60 minutes, then bake it in a preheated oven at 160 °C for 55 to 60 minutes.

The top should be golden brown, and the middle still have a slight wobble to it. Remove the pudding from the oven and leave it to rest for about 15 minutes before serving. Serve warm or at room temperature.

Both recipes can be made ahead, with the lamb requiring minimal active cooking time once in the oven, and the pudding able to soak while the main course is served.

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