04 Nov Lamb rump braaibroodjie with pickled strawberries
This is a wonderful luxurious alternative to a braaibroodjie and is full of summery deliciousness. The recipe is quick and easy to prepare and is sure to impress your guests over the festive season. All the elements can be prepped in advance and assembled with ease. Serve this with chilled KWV Classic Collection Shiraz Rose for the best results.
| Servings | Prep Time |
| 4 braaibroodjies | 20 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
This is a wonderful luxurious alternative to a braaibroodjie and is full of summery deliciousness. The recipe is quick and easy to prepare and is sure to impress your guests over the festive season. All the elements can be prepped in advance and assembled with ease. Serve this with chilled KWV Classic Collection Shiraz Rose for the best results.
|
Ingredients
- 2 250g Karusaf lamb rump
- 1 tbsp olive oil
- salt and pepper to taste
- 2 limes
- 4 braaibroodjies from SPAR
- half a head red cabbage
- 250g strawberries
- 125ml brown sugar
- 200ml apple cider vinegar
- 1 handful chopped coriander
Instructions
- In a heated sauce pan or over hot coals, roast the lamb rumps rubbed in with olive oil and seasoned with salt and pepper for about 4 minutes to a side for medium roasted meat.
- Take off the grill or pan let it rest. Slice the lamb rumps into four portions and squeeze some lime juice over.
- Grate or thinly slice the red cabbage and cut the strawberries in half.
- Place in a mixing bowl and cover with the sugar, apple cider vinegar and coriander. Toss the mixture together until all the sugar has dissolved.
- Open the braaibroodjies and dress with strawberries and red cabbage mixture, place lamb on top and serve.