Lamb Rib With Oven-Roast Vegetables

Recipe from: 10/6/2005 12:00:00 AM

Ingredients 18
Servings 6
Time 20

Ingredients

  • 1
    Meat (Prepare three days ahead): lamb rib
  • 5
    ml
    Chinese five spice powder
  • 50
    ml
    pink peppercorns
  • 20
    ml
    brown sugar
  • 10
    ml
    salt and freshly ground black pepper
  • 150
    g
    Vegetables: beetroot, washed
  • 200
    g
    sweet potato, washed and cut into 1 cm thick strips
  • 60
    g
    butter
  • 125
    ml
    brown sugar
  • 7
    ml
    ground cinnamon
  • 40
    g
    ginger biscuits, crushed
  • 40
    g
    almonds, toasted and finely chopped
  • 30
    ml
    honey
  • 25
    ml
    olive oil
  • 300
    g
    carrots, scraped and cut into 1 cm thick strips
  • 100
    g
    Puréed Peas (optional): frozen peas
  • 1
    handful
    mint leaves
  • 2
    ml
    salt and freshly ground black pepper to taste
 

Method

100
 
Lamb Rib Rub the lamb with the spice, peppercorns, brown sugar, salt and pepper. Place the meat on a wire rack over a dish and leave in the refrigerator for three days to air-dry slightly.

Preheat the oven to 220 °C. Bone the rib and place in a roasting tin and roast for10 minutes. Reduce the oven temperature to 180 °C and roast for another 70 minutes. Remove from the oven and leave to rest in the warming drawer of the stove for about 10 minutes.

Vegetables Wrap each beetroot in aluminium foil and bake with the rib for about 1 hour or until tender. Remove the skins and cut the beetroot into 1 cm thick strips. Place the sweet potatoes in an ovenproof dish and dot with butter. Sprinkle the brown sugar, cinnamon, ginger biscuits and toasted almonds on top and drizzle with the honey. Cover with aluminium foil and bake with the rib for 15-20 minutes or until tender. Heat the olive oil in a pan and lightly fry the carrot strips until done.

PurÉEd Peas Blend the peas, mint, salt and pepper in a processor until smooth.

To Serve Slice the rib and place a few slices on each plate. Spoon the vegetables into paper horns and place alongside the meat. Spoon a little of the puréed peas on the plates and serve.

 

Read more on: roast  |  lamb
 

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