CapeCook
CapeCook -
Ons gaan nou braai
Lamb -
Moroccan Lamb Shank:
• 500g lamb shank cut into 2cm thick pieces
• 1 tsp Robertsons Garlic Salt
• 1 tsp
Robertsons Black Pepper coarsely grounded
• 1 tsp Robersons Cumin
• 1 tsp Robertsons
Coriander
• 1 tsp Robertsons Paprika
• ¼ tsp Robertsons Cayenne Pepper
• 1 Tbsp olive
oil
• 500ml vegetable stock
Preheat oven to 180°C.
Mix all of the spices together.
Coat the lamb with the olive
oil and then the spices. Make sure all the pieces are spiced.
Add the meat to an ovenproof dish that is just big enough to take the meat in a single
layer.
A Tagine will work very well.
Add the liquid and cover with a tight-
Bake for 3 hours in
the oven.
Mediterranean Rack of Lamb:
• 1 rack of lamb (Frenched)
• Robertsons Salt and Pepper to taste
• 1 tsp Robertsons
Thyme
• 1 tsp Robertsons Rosemary
• 1 Tbsp olive oil
Preheat oven to 180°C.
Rub the rack of lamb with the olive oil and then with the herbs
and spices.
In a hot, but not smoking, pan -
Transfer to a pre-
Remove
from oven and let it rest for 10 minutes.
Cut into chops.
Greek-
• 1 piece of deboned lamb loin
• 1 tsp Robertsons Origanum
• 1 tsp Robertsons Mint
•
Robertsons Salt and Pepper to taste
• 1 Tbsp olive oil
Preheat oven to 180°C.
Coat the inside and outside of the loin with olive oil
Rub the
inside and outside with the herbs and flavour with salt and pepper.
Roll the loin
into a wheel and bind with butchers tBeverage.
In a hot, but not smoking, pan fry the
loin on all sides until the fat becomes crispy on the outside.
Transfer to a pre-
Remove and let rest for 10 minutes, cut into individual
servings.
Pea and Lemon Puree:
• 1 tin green peas
• Juice of one lemon
• 1 tsp sugar
• 1 tsp Robertsons Mint
Add everything to a small pot and bring to the boil, cook for 5 minutes.
Drain the
peas keeping 6 tablespoons of the cooking liquid
Blend the peas and the 6 tablespoons
of cooking liquid into a fine puree with a hand blender.
Sweet Potato Puree:
• 2 large sweet potatoes
• Olive oil to cover sweet potatoes
• 1 tsp Robertsons All
Spice
Preheat oven to 180°C.
Coat the sweet potatoes in the olive oil and bake in a pre-
Remove from the oven and remove the skins.
Add Robertsons Cumin
to the sweet potatoes and mash with a fork.
Blend to a puree with a hand blender.
Serve
the three different pieces of lamb with the two purees.
Bon appetite!
The Spice Master.