As Easter approaches, the focus shifts to more than just what’s on the table. It becomes about connection, tradition, and creating moments that feel intentional.
In Durban, Beanbag Jazz Lounge is doing exactly that. Known for its refined yet relaxed dining experience, the space brings together food, music, and atmosphere in a way that encourages guests to slow down and enjoy the moment.
At the heart of the kitchen is Nqobile Mabaso, a 24-year-old head chef from Ntuzuma who is quietly redefining what leadership in a modern kitchen looks like. Her approach blends respect for tradition with a fresh, confident perspective.
For Easter, Chef Mabaso is leaning into a classic centrepiece: a herb and garlic roasted leg of lamb.
“It’s about respecting the simplicity of the ingredients and allowing the natural character of the meat to shine,” she explains.
And in true Easter fashion, the dish is designed to bring people together.
Chef Nqobile Mabaso’s Easter Herb & Garlic Roasted Leg of Lamb
Serves: 6–8
Cooking Time: ±1 hour 45 minutes
Ingredients
Lamb
- 1 whole leg of lamb (2–2.5 kg)
- 6 garlic cloves, sliced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 cup beef or lamb stock
- 1 cup dry red wine (optional)
Vegetables
- 4 potatoes, cut into chunks
- 3 carrots, cut into large pieces
- 2 onions, quartered
- 1 whole garlic bulb, halved
Method
1. Prepare the lamb
Pat the lamb dry and make small slits all over the meat. Insert garlic slices into the slits.
2. Make the herb marinade
Mix together the olive oil, rosemary, thyme, Dijon mustard, lemon zest and juice, salt and pepper. Rub over the lamb.
Optional: Marinate for 2–4 hours or overnight.
3. Prepare the roasting tray
Add the vegetables to a roasting pan. Pour in the stock and wine, then place the lamb on top.
4. Roast
Cook at 180°C for approximately 1 hour 30 minutes (for a 2 kg leg). Baste every 30 minutes.
Allow to rest for 15–20 minutes before carving.
Simple Pan Gravy
Place the roasting tray on the stove. Mash the roasted garlic into the juices, add a little flour or cornstarch, and simmer until thickened.
Serving Suggestions
- Honey-glazed carrots with butter and thyme
- Butternut with cinnamon and brown sugar
- Fresh garden salad
- Roasted seasonal vegetables
- Garlic butter ciabatta slices
More Than Just a Meal
For Chef Mabaso, this dish represents more than flavour.
“A leg of lamb served during Easter is more than just a dish. It’s a symbol of tradition, comfort, and bringing people together.”
And that’s exactly what this recipe offers, not just something to eat, but something to gather around.
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