Sunday may be the worst day of the weekend because it’s the day before Monday! But when it comes to food, Sunday meals, just hit the spot.

Rosemary-crusted lamb with whipped feta
SERVES  6–8

For the lamb
2 kg bone-in leg of lamb
1 cup breadcrumbs
4 garlic cloves, finely chopped
8 rosemary sprigs, picked and finely chopped
1½ tbsp chopped origanum
4 tbsp mustard

For the whipped feta
¼ cup olive oil
3 spring onions, roughly chopped
1 garlic clove, finely chopped
1 lemon, half sliced, half juiced
4 wheels feta, crumbled
⅓ cup double-cream yoghurt
¼ tsp paprika

For the lamb
1. Preheat the oven to 200°C.
2. Brush the lamb with olive oil and season with salt and pepper. Place in a large roasting tin and roast for 20 minutes.
3. Combine breadcrumbs, garlic, rosemary, origanum and 2 tbsp of the mustard.
4. Take the lamb out of the oven and brush evenly with the remaining 2 tbsp of the mustard. Then, press the crumb mixture into the lamb.
5. Reduce the oven to 180°C. Roast the lamb for 10 minutes. Allow to rest for 20 minutes before carving.

For the whipped feta
1. Heat some oil in a pan over medium heat and fry spring onions until soft, about 3 minutes.
2. Add the garlic and lemon slices, and fry until golden brown. Take the lemon slices out and set them aside.
3. Blend the garlic and onions along with olive oil, lemon juice, feta and yoghurt, until smooth.
4. Pour into a serving bowl and top with the lemon slices and a sprinkling of paprika.

Hertzoggie meringue pie
SERVES 4

For the pastry
½ cup butter, at room temperature
¼ cup caster sugar
½ cup flour

For the raspberry filling
500 g frozen raspberries
¼ cup dried apricots, chopped
½ cup sugar
1 tsp cornflour mixed with 1 tsp water

For the coconut meringue
1 egg white
Pinch of salt
¼ cup sugar
1 tsp vanilla essence
½ cup desiccated coconut

For the pastry
1. Preheat the oven to 180ºC. Grease 4 ramekins.
2. Cream the butter and sugar until light and fluffy. Use your fingertips to rub in the flour until it resembles fine crumbs.
3. Knead until it just about comes together. Then wrap in cling film and refrigerate for about 30 minutes.
4. Roll out on a lightly floured surface and divide into four. Line the bottom and sides of your ramekins with the pastry and chill for another 10 minutes.
5. Bake for 12–15 minutes, until golden brown.

For the Raspberry filling
1. Add the raspberries, apricots and sugar to a pot over medium heat. Stir well until all the sugar has dissolved.
2. Lower the heat and simmer for 10–15 minutes, until reduced.
3. Whisk in the cornflour mixture and continue stirring for 2 minutes, until thickened.

For the Coconut meringue
1. Whisk the egg and salt together until foamy. Gradually beat in the sugar, 1 tablespoon at a time.
2. Gently fold through the vanilla and coconut.

To serve
1. Spoon the filling into the shells until they are full.
2. Top with the meringue and bake for 10–12 minutes, until golden brown in colour.

Rosemary-crusted lamb with whipped feta: Stylist: Kate Turner; Photography: Sean Dollery
Hertzoggie meringue pie: Stylist: Kate Turner; Stylist assistants: Jezza-Rae Larsen; Photography

Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?