Beanbag Jazz Lounge’s Signature Recipe brings a fresh perspective to Easter dining. It combines tradition, flavour, and a refined dining experience.
Durban, South Africa – As Easter approaches, people look for more than just a meal. They want meaningful experiences. This year, Beanbag Jazz Lounge stands out for both its dining and its young culinary talent.
A Rising Star Behind Beanbag Jazz Lounge’s Signature Recipe
At just 24 years old, Nqobile Mabaso leads the kitchen. She is originally from Ntuzuma and now serves as Head Chef at Beanbag Jazz Lounge. She brings a fresh perspective to fine dining. Her leadership blends youthful creativity with strong culinary discipline. She respects tradition while adding confidence and innovation.
Easter is about gathering. Beanbag Jazz Lounge embraces this idea. It focuses on shared experiences rather than excess. Dining feels relaxed. Music is intentional. The atmosphere encourages connection.
The Inspiration Behind Beanbag Jazz Lounge’s Signature Recipe
At the centre of the Easter menu is her herb and garlic roasted leg of lamb. This dish reflects both tradition and her cooking philosophy.
“From my perspective as a chef, the key to achieving the perfect flavour in a leg of lamb is respecting the simplicity of the ingredients and allowing the natural character of the meat to shine,” she explains.
Her method focuses on patience and precision.
“Allowing the lamb to marinate properly, roasting it at the right temperature, and most importantly letting it rest before carving makes a significant difference. It’s about taking the time to get every element right.”
For Mabaso, the significance of the dish extends beyond the kitchen:
“A leg of lamb served during Easter is more than just a dish – it’s a symbol of tradition, comfort, and bringing people together. It becomes the centrepiece of the table, creating a moment of sharing that people remember long after.”
Chef Nqobile Mabaso’s Easter Herb & Garlic Roasted Leg of Lamb
Serves: 6–8 people
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
- Prepare the Lamb
- Pat the lamb dry
- Make small slits all over the meat
- Insert garlic slices into the slits
- Make the Herb Marinade
Mix together:
- Olive oil
- Rosemary
- Thyme
- Dijon mustard
- Lemon zest & juice
- Salt & pepper
Rub over the lamb.
Optional: Marinate for 2–4 hours or overnight.
- Prepare the Roasting Tray
- Add vegetables to a roasting pan
- Pour in stock and wine
- Place lamb on top
- Roast
- Roast at 180°C
- Cook for ±1 hour 30 minutes (for 2 kg)
- Baste every 30 minutes
Rest for 15–20 minutes before carving.
Simple Pan Gravy
- Place roasting tray on stove
- Mash roasted garlic into the juices
- Add flour or cornstarch
- Simmer until thick
Serving Suggestions
- Honey-glazed carrots with butter & thyme
- Butternut with cinnamon & brown sugar
- Fresh spring garden salad
- Roasted seasonal vegetables
- Garlic butter ciabatta slices
