Deboned and stuffed lamb rib with baked bean green pepper salad and peach and apricot tart


Deboned and stuffed lamb rib with baked bean green pepper salad and peach and apricot tart
Deboned and stuffed lamb rib with baked bean green pepper salad and peach and apricot tart
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
2-3 hours 4 hours or oernight
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
2-3 hours 4 hours or oernight
Deboned and stuffed lamb rib with baked bean green pepper salad and peach and apricot tart
Deboned and stuffed lamb rib with baked bean green pepper salad and peach and apricot tart
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
2-3 hours 4 hours or oernight
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
2-3 hours 4 hours or oernight
Ingredients
Deboned and stuffed lamb rib
  • 1 Large deboned lamb rib, approx 1kg
  • Some kitchen twine
  • Some butter and olive oil for frying
  • 2 Onions, peeled, halved and sliced
  • 4 Garlic cloves, peeled and minced
  • 30 ml Hinds Mixed herbs
  • 1 packet BBQ flavoured Southern Coating
  • 1/2 loaf SASKO premium white bread
  • 30 ml Hinds steak and chop spice
  • 500 ml KWV Chenin blanc
  • 500 ml Prepared chicken or lamb stock
Baked beans salad
  • 2 Tins Rhodes baked beans with green pepper in braai sauce
  • 1 White or red onion, peeled and finely chopped
  • 1/2 Cucumber, cubed
  • 6 large gherkins cubed
  • 1/2 Red pepper, chopped
Peach and Apricot tart
  • 2 rolls Magpie Puff pastry,
  • 1 Tin Rhodes peach halves
  • 1 Tin Rhodes Apricot halves
  • 1 Tin Ideal milk
  • 5 ml Hinds Cinnamon
  • Some custard or vanilla ice cream to serve
Instructions
Deboned and stuffed lamb rib
  1. Heat the butter and olive oil in a frying pan and fry the onions and garlic until cooked and browned. Cool down.
  2. Place the mixed herbs, Southern Coating and white bread in a food processor and blitz until the bread is fine.
  3. Mix the onion mix with the bread crumb mix together and season to taste.
  4. Place the lamb rib on a chopping board and place the stuffing down the middle.
  5. Roll up the lamb rib and tie together with kitchen string so that the stuffing stays inside.
  6. Place in an oven dish and add the stock and wine.
  7. Cover with foil and and bake for 2-3 hours or until the meat is very soft and tender.
  8. Cool the meat down to room temperature.
  9. Reserve the sauce and place the meat inside the fridge for at least 4 hours or overnight.
  10. Take the meat out of the fridge 1 hour before putting on medium hot coals.
  11. Once well charred and warmed through, slice and serve with the baked beans salad.
Baked beans salad
  1. Place the baked beans, onion, cucumber, gherkins and pepper in a salad bowl and mix through.
  2. Season to taste and place in the fridge until your lamb rib is ready.
Peach and Apricot tart
  1. Strain the peach slices and apricot halves into a bowl and cut into slices. Keep the syrup.
  2. Roll out the puff pastry on a work surface and place both puff pastries on top of each other so that you have a thick piece of pastry.
  3. Arrange the peach and apricot slices on it.
  4. Roll up the pastry so that all the fruit stays inside.
  5. Cut the puff pastry into rounds and place facing up into a prepared oven dish.
  6. Bake for 30-45 minutes until the pastry has puffed up and it is golden brown.
  7. Mix the Ideal Milk with the syrup from the tins and warm slightly.
  8. Pour over the tart as it comes out of the oven and dust with the cinnamon.
  9. Serve with custard or vanilla ice cream.