Leg of lamb slices with maize rice pancakes

Recipe from: 12/2/1993 12:00:00 AM
Ingredients 31
Servings 4
Time 30 mins + 2-3 hours

Ingredients

  • 750
    g
    ripened leg of lamb, deboned
  • MARINADE
  • 250
    ml
    fresh cream
  • 15
    ml
    brown sugar
  • 10
    ml
    peri-peri
  • 60
    ml
    semi-sweet white wine
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    green pepper, finely chopped
  • MEALIE RICE PANCAKES
  • 250
    ml
    cooked maize rice
  • 250
    ml
    cooked porridge
  • 5
    ml
    baking powder
  • 15
    ml
    cornflour
  • 2
    eggs, separated
  • 30
    ml
    oil
  • 30
    ml
    olive oil
  • 15
    ml
    oil
  • 15
    ml
    olive oil
  • salt and freshly ground black pepper to taste
  • 8
    rashers streaky bacon
  • 15
    ml
    lemon juice
  • 2
    ml
    peri-peri
  • SAUCE
  • 175
    ml
    of the remaining marinade
  • 50
    ml
    milk
  • g
    small fresh button mushrooms
  • 100
    g
    young green vegetables such as beans or broccoli, blanched
  • 250
    ml
    mozzarella cheese, grated
  • salt and freshly ground black pepper to taste
  • chopped pecan nuts and chives for garnishing (optional)
 

Method

± 30 mins
 
Flatten the 2 cm-thick meat slices slightly with the palm of your hand. Mix all the ingredients for the marinade and marinate the meat for 2-3 hours. Pat the meat slices dry. Mix the maize rice, porridge (made from 250 ml boiling water, 50 ml maize meal and salt), baking powder and cornflour together. Add the egg yolk, oil and olive oil (for the pancakes) and mix well. Beat the egg white until stiff and fold into the mixture. Fry the pancakes in a small cast-iron pan, 150 mm in diameter. Set aside. Heat the rest of the oil in a cast-iron pot and fry each meat slice for 3-5 minutes. Season the meat slices with salt and black pepper to taste. (Reserve the leftover marinade for the sauce.) Fold each rasher of bacon like a concertina and thread onto a cocktail stick. Blend the lemon juice and peri-peri and dip the bacon concertinas into the mixture. Fry in a cast-iron pot till done and remove the cocktail sticks. Mix all the sauce ingredients and simmer for 3-5 minutes, stirring continuously. Place a pancake on a plate, pour a little of the sauce on top, top with a slice of meat and decorate with the bacon concertinas. Sprinkle with chopped pecan nuts and chives, if desired. Serve with a salad and serve strawberries dipped in chocolate for dessert. Serves 4.
 

Read more on: shallow-fry  |  lamb
 

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