The flavours of Rooibos and citrus are synonymous with South African winter and paired here with Karusaf Karoo lamb makes for anything but boring winter food. Karusaf lamb sosaties are pre-marinaded and are beautifully soft and tender and I add the Rooibos for extra flavour. I have used their cocktail sosaties which allows for interesting plating. Marinade the meat for at least two days in advance to get the most out of this dish. Serve with some orange sweet potatoes and fresh coriander for a carb clever alternative.
Recipe courtesy of MYNHARDT