Rosemary-smoked curried lamb rack

4 servings Prep: 2 hrs, Cooking: 2 hrs
Rate this recipe
Accompanied by wood fired beetroot, biltong and goats cheese flatbread.

By Food24 July 25 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (28)

Lamb:
2 onion — sliced
125 ml sugar
30 ml curry powder
10 ml turmeric
180 ml smooth apricot jam
125 ml white wine vinegar
250 ml water
10 bay leaves
5 ml black peppercorns
1 kg rack of lamb — French trimmed
1 kg fresh rosemary — plus extra
FLATBREAD:
300 g bread flour
5 g salt
3 g Superbake Instant Yeast
125 ml water — tepid
30 ml fresh chillies
125 ml water — tepid
30 ml fresh chillies
Toppings:
1 red onion — large, thinly sliced
60 ml sugar
60 ml balsamic vinegar
200 g beetroot — peeled
salt and freshly ground black pepper — to taste
olive oil — for drizzling
2 x 100 g goat's milk cheese — log
125 ml crème fraîche
100 g biltong — sliced
100 g wild rocket
Tap for ingredients
Tap for ingredients

Method:

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

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.