Rosemary-smoked curried lamb rack
4 servings
Prep: 2 hrs,
Cooking: 2 hrs
Accompanied by wood fired beetroot, biltong and goats cheese flatbread.
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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 |
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