Lamb Rib With Oven-Roast Vegetables

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6 servings Prep: 20 mins, Cooking: 1 hr 40 mins
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Lamb

By Food24 November 03 2009
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Ingredients (15)

Meat (Prepare three days ahead): lamb rib
5.00 ml Chinese five-spice powder
50.00 ml peppercorns — pink
20.00 ml brown sugar
10.00 ml sea salt and freshly ground black pepper
Vegetables: beetroot, washed
200.00 g sweet potato — washed and cut into 1cm strips
60.00 g butter
125.00 ml brown sugar
7.00 ml cinnamon — ground
40.00 g ginger biscuits — crushed
40.00 g almonds — toasted and finely chopped
30.00 ml honey
25.00 ml fresh chillies — 573
300.00 g carrots — peeled, sliced into rounds
Puréed Peas (optional): frozen peas
1.00 handful chopped
2.00 ml salt and freshly ground black pepper — to taste
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Method:

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.



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