LAMB LOBSTERS ON THE BRAAI
Ingredients
- What you'll need:
- Spice Rub:
- 2 Carrots (halved)
- 2 smalls Onions (peeled and halved)
- 1 clove Garlic, (Cut in half)
- 2 Chalmar Lamb Lobster Packs (4 lamb neck halves)
- 1 Tbsp Olive Oil
- 2 Sprigs fresh Rosemary (destalked and finely chopped)
- ¼ tsp all spice
- Salt and Pepper
- 500ml Warm Water
- 1 Mutton Stock Cube
- Apricot and Rosemary Chutney:
- 125ml Apricot Chutney
- 2 sprigs Rosemary (destalked and finely chopped)
Instructions
- Method:
- Bring the lamb lobsters to room temperature and preheat the oven to 170˚C.
- Place the onions, carrots, garlic and lamb lobsters into a deep, medium sized baking dish.
- Drizzle the olive oil over the lamb lobsters and sprinkle over fresh rosemary, all spice and a pinch of salt and pepper.
- Dissolve the stock cube in the warm water and pour into the dish.
- Cover with foil and place into the oven.
- Braise for 1 hour 30 minutes, turn the lamb lobsters, squeeze out the garlic and stir through. Recover and braise for a further 1 hour 30 minutes. (3 hours total)
- Remove the lamb lobsters from the liquid and set aside to cool for at least 30 minutes before braaing.
- Mix together the chutney and rosemary and brush over the lamb lobsters.
- Braai over medium coals until caramelized on all sides.
- Serve with a vibrant couscous salad, apricot chutney and greens.
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