02 Sep Deboned and stuffed lamb rib with baked bean green pepper salad and peach and apricot tart
Posted at 17:04h
in Dessert, Kaapse Kombuis Kuiers op Radio KC, Lamb, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine
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
- Heat the butter and olive oil in a frying pan and fry the onions and garlic until cooked and browned. Cool down.
- Place the mixed herbs, Southern Coating and white bread in a food processor and blitz until the bread is fine.
- Mix the onion mix with the bread crumb mix together and season to taste.
- Place the lamb rib on a chopping board and place the stuffing down the middle.
- Roll up the lamb rib and tie together with kitchen string so that the stuffing stays inside.
- Place in an oven dish and add the stock and wine.
- Cover with foil and and bake for 2-3 hours or until the meat is very soft and tender.
- Cool the meat down to room temperature.
- Reserve the sauce and place the meat inside the fridge for at least 4 hours or overnight.
- Take the meat out of the fridge 1 hour before putting on medium hot coals.
- Once well charred and warmed through, slice and serve with the baked beans salad.
Baked beans salad
- Place the baked beans, onion, cucumber, gherkins and pepper in a salad bowl and mix through.
- Season to taste and place in the fridge until your lamb rib is ready.
Peach and Apricot tart
- Strain the peach slices and apricot halves into a bowl and cut into slices. Keep the syrup.
- 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.
- Arrange the peach and apricot slices on it.
- Roll up the pastry so that all the fruit stays inside.
- Cut the puff pastry into rounds and place facing up into a prepared oven dish.
- Bake for 30-45 minutes until the pastry has puffed up and it is golden brown.
- Mix the Ideal Milk with the syrup from the tins and warm slightly.
- Pour over the tart as it comes out of the oven and dust with the cinnamon.
- Serve with custard or vanilla ice cream.