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 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 centerpiece 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
Ingredients
For the lamb:
• 1 whole leg of lamb (2kg–2.5kg)
• 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)
For the vegetables:
• 4 potatoes, cut into chunks
• 3 carrots, cut into large pieces
• 2 onions, quartered
• 1 whole garlic bulb, halved
Method
To prepare the lamb:
Pat the lamb dry. Make small slits all over the meat. Insert garlic slices into the slits.
For the herb marinade:
Mix together the olive oil, rosemary, thyme, Dijon mustard, lemon zest & juice, and salt & pepper. Rub over the lamb. (Optional: Marinate for 2–4 hours or overnight.)
For the vegetables:
Add vegetables to a roasting pan. Pour in stock and wine. Place lamb on top. Roast at 180°C for around 1 hour 30 minutes (for 2kg). Baste every 30 minutes. Rest for 15–20 minutes before carving.
For the 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
