Bobotie flavoured lamb riblet rolls

Lamb and Mutton SA
8 servings Prep: 45 mins, Cooking: 2 hrs 15 mins
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A pastry filled twist on a classic bobotie, the perfect celebration dish! Brought to you by Lamb & Mutton SA.

By Independent Contributor September 13 2021
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Ingredients (23)

800 g lamb riblets
For the marinade
1 tbsp olive oil
2 medium onions — chopped
1 garlic clove — crushed
1/2 tsp fresh ginger
2 apples — peeled and grated
2 tsp curry powder
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 tsp dried mixed herbs
1 cup apple cider vinegar
1/2 cup smooth apricot jam
2 bay leaves — or lemon leaves
1/4 cup raisins
1/4 cup breadcrumbs
1 tsp salt
1/4 tsp black pepper
For the riblet rolls
1 roll frozen puff pastry
1/4 cup flaked almonds
1 egg — lightly beaten
1/2 cup fruit chutney
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Preboil the riblets before placing them in the marinade to tenderise the meat and make it easier to debone the riblets. Place the riblets in a saucepan, cover with water and bring to the boil, turn the stove to low and simmer for 15- 20 minutes before placing in the marinade.

Pre-heat the oven to 180°C.

Prepare the marinade

Heat the olive oil in a large pan add the onions and fry until soft and golden.  Add the garlic, ginger and apple and stir-fry for a minute. Add the curry powder, coriander, turmeric, cinnamon, cayenne pepper and mixed herbs and stir-fry for 2-3 minutes.  Add the vinegar, apricot jam, bay leaves, raisins, apple and breadcrumbs, salt and pepper and mix well.

Prepare the riblets

Place the boiled riblets in the marinade sauce in an oven casserole dish, pour over the marinade. Cover and cook for 1 ½ hours in the pre-heated oven until tender.

Remove from the oven and leave to cool.  Remove the bones from the riblets and shred the meat mixing the meat with the marinade and sauce.  Leave to cool.

Prepare the rolls

Preheat the oven to 220°C.  Line a lightly greased large baking tray with baking paper. Cut the pastry into 4 rectangles of 13.5cm x 18cm and place them on the tray.

Divide the meat mixture into 4 equal portions. Place the lamb mixture down the center of each pastry rectangle.  Brush the long ends of the pastry with the beaten egg and roll to enclose the filling leaving the ends open.

Turn the roll, seam-side down, onto the trays.  Score the tops with a sharp knife and brush with the remaining egg. Sprinkle flaked almonds on top.

Cut each roll into 4 to 6 smaller rolls to create mini rolls.

Bake for 25 minutes until the pastry is golden and cooked through. Allow to cool slightly. Serve with Mrs Balls chutney.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.

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