Deboned lamb rib roll with Turkish apricots, bacon and thyme


It might be a bit late for this post but after a fabulous summer I realised that there might be a need for a menu and posts discussing only braai-related recipes. Although I have mentioned that the weather is cooling and there is a bite in the air, we are still experiencing stunning late summer days in Cape Town, and always have a mild and sunny winter day or two to look forward too that is perfect for braaiing.

This past Easter weekend was one of those perfect weather weekends and included a trip to the beach, soft serve ice cream and of course a braai or two!  Lamb tends to be traditional on Easter and I thus decided on lamb with a twist.

We recently bought a quarter lamb pack that included a lamb rib.  The deboning of the rib was done by making incisions just beneath the bone and pulling the bone away. This is something that you can also ask your butcher to do for you. I adapted this recipe from Huisgenoot’s “Braai” recipe book, edited by Carmen Niehaus and published by Human & Rousseau.

1 deboned, lamb rib

white wine vinegar

1 tablespoon whole coriander

1 tablespoon olive oil

2 slices back or shoulder bacon, finely chopped

1/2 brown onion, finely chopped

1/3 cup Turkish apricots, finely chopped

2-3 tablespoons cup parsley, finely chopped

1 tablespoon rosemary, finely chopped

1 tablespoon thyme, shredded

1/4 cup bread crumbs

1/4 cup white wine

salt and pepper to taste

 

Rub the rib with the vinegar and coriander and allow to rest at room temp for 1-2 hours. Heat the olive oil in a pan, add the onion and bacon and saute until the bacon becomes crispy.  Add the apricots, herbs, breadcrumbs and wine. Let it simmer until everything comes together in a paste. Remove from the heat and allow to cool. Once the stuffing has cooled, spread it over the rib, add salt and pepper to taste and roll the rib, starting at the thinnest end. Once its rolled up tightly, bind it together with twine.

Prepare enough coals to be able to braai for an hour and a half over a high grid. First lower the grid and give the lamb some colour, before moving the grid higher. Cover the roll with  a single layer of foil, and braai for an hour and a half approximately, turning occasionally to prevent it from burning. Once done, remove from the heat and let it rest for 10 minutes before slicing.

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