Durban, South Africa – As Easter approaches, the search for spaces that offer more than just a meal becomes increasingly intentional. This year, Beanbag Jazz Lounge stands out not only for its refined dining experience, but for the young culinary talent shaping its kitchen.
At just 24 years old and originally from Ntuzuma, Nqobile Mabaso – Head Chef at Beanbag Jazz Lounge is redefining what it means to lead a kitchen in one of Durban’s most sophisticated dining environments. Her presence signals a shift – one where youthful perspective meets culinary discipline, and where tradition is approached with both care and confidence.
Easter is, at its core, about gathering – and Beanbag Jazz Lounge leans into this with an approach that prioritises shared experiences over excess. Here, dining is unhurried, music is intentional, and the atmosphere encourages connection.
Central to this offering is Chef Mabaso’s Easter-inspired menu, led by her signature herb and garlic roasted leg of lamb – a dish that reflects both tradition and her philosophy as a chef.
“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 approach is rooted in patience and technique:
“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.”
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
1. Prepare the Lamb
● Pat the lamb dry
● Make small slits all over the meat
● Insert garlic slices into the slits
2. 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.
3. Prepare the Roasting Tray
● Add vegetables to a roasting pan
● Pour in stock and wine
● Place lamb on top
4. 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
