Lamb Skilpadjie With 3 Sauces

Serves: 4 to 6
Prep time: 30 minutes
Cooking time: 20 minutes Easy to prepare


  • 2 packs spiced Lamb “skilpadjies” (6 each)
  • Salt and pepper to taste
  • 1 medium heat braai and folding grid


Tomato and Smoked paprika sauce

  • 15ml butter
  • 15ml olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, grated
  • 2 sprigs rosemary, chopped
  • 4 sprigs thyme, chopped
  • 1 tin chopped tomatoes
  • 5ml Spanish smoked paprika
  • 1 cup (250ml) prepared chicken stock
  • 15ml muscovado sugar Salt and pepper to taste

Whole grain mustard and pesto mayo

  • 3 Egg yolks
  • 10ml Dijon mustard
  • 10ml fresh lemon juice
  • Salt and pepper to taste
  • 450ml Canola oil
  • 5ml Whole grain mustard
  • 2,5ml turmeric powder
  • 30ml prepared herb pesto



  • Start by placing your “skilpadjies” on your folding grid and place it on the fire and “braai” until the fat is rendered out and they are golden brown and a little charred.
  • Once cooked, place in an oven safe dish and put close to the fire to stay warm.

Tomato and Smoked paprika

  • Place a sauce pan on medium heat and add the butter and olive oil to warm.
  • Add the onion and garlic and fry until cooked and slightly browned.
  • Add the herbs and paprika and cook through. Add the tomatoes and stock and cook until the sauce starts to thicken.
  • Add the sugar and salt and pepper to taste and stir through . Pour the sauce in a bowl and serve with the “skilpadjies”

Whole grain mustard and pesto mayo

  • Place the egg yolks, mustard, lemon juice and salt and pepper in a blender and mix until combined.
  • Slowly add the oil bit by bit until the mixture thickens.
  • Divide the mayo into two bowls.
  • Add the whole grain mustard and turmeric to the one half and mix through
  • Add the herb pesto to the other half and mix through.
  • Serve the 2 mayo’s with the braaied “skilpadjies”.