Rosemary-smoked curried lamb rack


braai recipes,lamb, beetroot,biltong, cheese, reci

Ingredients 31
Servings 4
Time 2 hrs + overnight refrigeration

Ingredients

  • Lamb:
  • 2
    large (300 g) onions, thinly sliced
  • 125
    ml
    sugar
  • 30
    ml
    curry powder
  • 10
    ml
    turmeric
  • 180
    ml
    apricot jam
  • 125
    ml
    white wine vinegar
  • 250
    ml
    water
  • 10
    bay leaves
  • 5
    ml
    peppercorns
  • 1
    kg
    lamb rack, French trimmed
  • Flatbread:
  • 300
    g
    bread flour, sifted + extra
  • 5
    g
    salt
  • 3
    g
    instant yeast
  • 125
    ml
    tepid water
  • 30
    ml
    olive oil
  • 125
    ml
    tepid water
  • 30
    ml
    olive oil
  • Toppings:
  • 1
    large red onion, thinly sliced
  • 60
    ml
    sugar
  • 60
    ml
    balsamic vinegar
  • 200
    g
    beetroot, peeled
  • salt and pepper to taste
  • 8
    sprig
    rosemary + 1kg for smoking
  • olive oil, for drizzling
  • 2 x 100
    g
    goat’s cheese logs
  • 125
    ml
    crème fraiche
  • 100
    g
    biltong, sliced
  • 100
    g
    wild rocket
 

Method

2 hrs
 

For the lamb, fry the onions off in a pot with a splash of water for 5 minutes until soft. Add the sugar and fry for 5-8 minutes until the onions are caramelized. Stir in the curry powder and the turmeric and fry, 2 minutes. 


Stir in the apricot jam, vinegar, water, bay leaves and peppercorns. Cook 20 minutes, until thickened. Allow to cool. Add the lamb and marinade overnight or up to 2 days in advance. 


For the flatbread, add the flour and salt to a large mixing bowl. Combine the yeast and tepid water and let it stand for 4 minutes until foamy. Whisk in the oil and combine the wet mixture with the dry mixture. 


Mix until combined, turn it out onto a lightly floured surface and knead for 10 minutes. Place the dough in a large lightly oiled bowl, cover with plastic wrap and allow it to rise in a warm place for 1 hour until doubled in size. Knock down the dough and roll it out to a thickness of 2 mm thick.


For the toppings, fry the onions in a pan for 6-8 minutes over medium heat until soft. Add the sugar and balsamic vinegar and cook until the vinegar has reduced, about 6-8 minutes. 


Pre heat the oven to 180°C. Slice the beetroot into 8 wedges and combine with the salt, pepper and 5 sprigs of rosemary. Drizzle with some olive oil, cover with foil and bake for 25 minutes. 


To smoke the goat’s cheese, place the 3 rosemary sprigs in a large glass bowl. Set the sprigs on fire. Once the sprigs start releasing smoke add the goat’s cheese to the bowl and cover with plastic wrap. Set aside until needed.


Heat a weber braai. Place the flatbread onto the braai and cook it for 4 minutes on each side over medium heat until golden and charred. 


Remove the lamb from the marinade. Cook the lamb for 15 minutes over the fire on the bone side, turn and then cook it for a further 10 minutes on the fat side. Add the remaining rosemary onto the fire while cooking the lamb. It will provide smoke that will infuse the meat. Rest the meat before slicing.


To assemble, spread the crème fraiche over the flat bread. Add the onions, beetroot, biltong, goats cheese and rocket. Serve with the sliced lamb. 


TIP: When you are smoking don’t be shy with the rosemary! Remember to always cover the Weber when you are smoking to capture the smoke. The smoking can also be done with thyme or sage.

braai recipes,lamb, beetroot,biltong, cheese, reci


Recipe by Meanda Mills of The Institute of Culinary Arts.


Read more about our NextGen competition and see all the brilliant baking, chocolate, low carb, Easter and modern braai recipe entries!


Also try these recipes:

Bacon-wrapped corn on the cob with curry butter
Rack of lamb with macadamia crust
Roast chicken with stout, rosemary and honey


 

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2017-02-28 10:30
 
 
 
 
 
 
 
 
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