Name: Lamb 'braaibroodjies' with spicy peach marmalade
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Lamb
Ingredients: 1 kg lamb flank; 1 garlic clove; 1 onion peeled and quartered; 1 carrot peeled and thickly sliced; 1 celery stalk sliced; 2 fresh rosemary sprigs; 1 whole all spice; 1 tsp salt; 1/2 tsp black pepper coarsely ground; 1 tbsp olive oil; 250 ml lamb stock or chicken stock; 8-12 bread iabatta/sourdough/pitas/panini; 4 tbsp mustard sweet; 1/2 cup marmalade peach or chutney; 4 peaches or nectarines, stone removed and sliced; 100 g pecorino cheese thinly sliced; 4 tbsp butter; 1 small onion sliced in thin rings; 3-4 nectarines or yellow peaches, stone removed and sliced; 1 tsp fresh ginger finely diced; 1 garlic clove crushed; 2 tsp oil; 1/2 tsp chilli flakes; 1/4 tsp cinnamon; 1/4 cardamom; 1 tbsp sugar; 2 tbsp white balsamic vinegar

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Ingredients (27)

Lamb

1 kg	lamb flank
1	garlic clove
1	onion — peeled and quartered
1	carrot — peeled and thickly sliced
1	celery stalk — sliced
2	fresh rosemary sprigs
1	whole all spice
1 tsp	salt
1/2 tsp	black pepper — coarsely ground
1 tbsp	olive oil
250 ml	lamb stock — or chicken stock
8-12	bread — iabatta/sourdough/pitas/panini
4 tbsp	mustard — sweet
1/2 cup	marmalade — peach or chutney
4	peaches — or nectarines, stone removed and sliced
100 g	pecorino cheese — thinly sliced
4 tbsp	butter

Peach Marmalade

1	small onion — sliced in thin rings
3-4	nectarines — or yellow peaches, stone removed and sliced
1 tsp	fresh ginger — finely diced
1	garlic clove — crushed
2 tsp	oil
1/2 tsp	chilli flakes
1/4 tsp	cinnamon
1/4	cardamom
1 tbsp	sugar
2 tbsp	white balsamic vinegar

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Method:

Prepare the lamb

Place the flank in a large casserole dish with a lid.

Place the garlic, onion, carrot, celery, rosemary and all spice in the casserole dish with the lamb.

Season with salt and pepper and drizzle the olive oil over. Pour the stock around the lamb and cover with the lid.

Cook for an hour over medium heat (can also be placed in the oven at 180°C).

Remove the lid and cook another 30 minutes until brown.

Remove the meat from the heat and let it rest and cool for 10 minutes. Remove the meat from the liquid in the dish. Reserve the liquid and use as a stock and moisten the pulled meat slightly before placing it on the bread.

Use a fork to pull the meat apart into small threads and remove the fat and sinews in-between the meat.

Prepare the braaibroodjies

Spread the bread with mustard, top the bread with the pulled lamb. Top with the peach marmalade and sliced peaches. Place the thinly sliced cheese on top and season with salt and pepper.

Close the sandwich with the other slice and butter both the outsides of the sandwich.

Toast on the fire in a grid over a very slow open fire, about 10-15 minutes.

Prepare the peach marmalade:

Prepare the onion, peaches, ginger and garlic.

Heat the oil in a pan over medium heat. Add the onion, ginger and garlic and soften but do not let it brown.

Add the chili flakes, cinnamon, cardamom and sugar and stir until the sugar has dissolved.

Add the peaches, mix and allow to cook for 5-10 minutes just to glaze the peaches and thicken slightly.

Allow to cool and use as required.

NOTE:

The meat can be prepared in advance then the braaibroodjies can just be prepared and served in much less time.

Supported by the Red Meat Industry of SA – recipe created by Gerrie Du Rand, photography by Michelle Parkin