FORK.WINE.DINNER: Big Easy Red Blend

This informal, scrumptious feast is filled with Mediterranean and Middle Eastern flavours - fragrantly spiced lamb, juicy roasted tomatoes and creamy spiced yoghurt on top of warm, soft flatbreads. All of the elements of this recipe are surprisingly easy to make, best served with a generous glass of Ernie Els Big Easy Red Blend.

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Cooking tip: Start with roasting the tomatoes in the oven, during which time you can spice the lamb and wait for the meat to come to room temperature. Then, while roasting the lamb, prepare the yoghurt mixture and quick flatbread dough. When the meat is resting in the turned off warm oven, toast the flatbreads and put it all together.

Note: The flatbreads are yeast free and can be whipped up in a flash. However, if you prefer, substitute with store bought (freshly toasted) pita breads, soft flour tortillas or even naan breads.

Ingredients: (serves at least 4)

400 g mixed small tomatoes
2-3 cloves garlic, thinly sliced
45 ml olive oil
15-30 ml red wine vinegar
A few sprigs thyme, woody stalks discarded
1 teaspoon sugar
Salt & pepper, to taste

1,2 kg boneless butterflied leg of lamb
30 ml olive oil
5 ml ground cinnamon
5 ml ground cumin
10 ml smoked paprika
5 ml ground coriander
5 ml salt
2,5 ml freshly ground black pepper

250 ml double cream yoghurt
2,5 ml ground cumin
A generous pinch of salt

250 g white bread flour
15 ml baking powder
5 ml salt
250 ml double cream yoghurt

For serving:
fresh basil/mint/origanum/rocket leaves

Prepare the tomatoes: Preheat oven to 160 C. In a medium size iron skillet or roasting tray, arrange the tomatoes in a single layer (slice bigger ones in half and place cut side up). Scatter the sliced garlic and thyme leaves all over, then drizzle evenly with olive oil & vinegar and season with sugar, salt and pepper. Roast without a cover for 1 hour, then remove and set aside (can be made ahead and served at room temperature).

Prepare the lamb: Preheat the oven to 200 C. On a clean tray, drizzle the lamb all over with olive oil. Mix the spices, salt and pepper together in a small bowl, then rub it generously on both sides of the lamb. Place the lamb fat side up on a wire rack placed on top of a foil-lined baking tray, then roast at 200 C for 30 minutes. Turn off the oven and leave the door slightly ajar, but leave the lamb to rest and slowly cook for another 10-15 minutes while you prepare the yoghurt and flatbreads.

Prepare the yoghurt: Mix all of the ingredients together and set aside.

Prepare the flatbreads: In a medium mixing bowl, mix the dry ingredients together with a wire whisk, then add the yoghurt and stir until it clumps together. Continue to knead lightly until you have a cragly ball, then divide into four equal pieces. On a lightly floured surface, roll out each piece to a round of about 20cm in diameter, then trim the egdes with a pizza cutter or scissors. Toast in a hot dry pan on both sides until lightly charred and fully cooked. Keep warm under a clean cloth, then serve warm.

To serve: Slice the cooked lamb thinly. Serve the flatbreads with a generous dollop of spiced yoghurt and roasted tomatoes, topped with slivers of lamb and fresh basil or rocket or origanum leaves.

Ilse van der Merwe, more commonly known as The Food Fox is a foodie, cookbook author, recipe developer, dynamic culinary enthusiast and content creator based in Stellenbosch, South Africa. Ilse transitioned into the food industry in 2011, launching her blog as a creative platform for cooking, writing, and exploration. Evolving from a hobby to a full-time pursuit, her journey has led to a thriving career in recipe development, food writing, and more recently, food photography. Today, Ilse's digital space serves as a hub for her culinary adventures, fueled by her unwavering passion for good food, and supported by her dedicated family.