Lamb necks on the braai

go! Platteland - - DINNER CLUB AT OURS -

This is one of my best dis­cov­er­ies! With the price of lamb chops sky­rock­et­ing, you can still get your lamb fix us­ing a much more eco­nom­i­cal cut. De­li­cious!

Serves 4 Prepa­ra­tion time 15 min­utes plus overnight mar­i­nat­ing time Cook­ing time 2½ hours

You need

• 2 whole lamb necks, each cut length­wise

into 2 pieces • Ina Paar­man’s Rose­mary & Olive

Sea­son­ing • 1 onion, cut into quar­ters • 1 whole gar­lic bulb, cut in half

hor­i­zon­tally • 2 sprigs fresh rose­mary • 2 cups (500ml) wa­ter • 2 ta­ble­spoons (30ml) Ina Paar­man’s Beef Stock Pow­der • Ina Paar­man’s BBQ Marinade • grilled lemon wedges to gar­nish • fresh rose­mary to gar­nish

This is how

Best done the day be­fore: Ad­just the oven rack to one slot below the cen­tre and pre­heat the oven to 160ºC. Place the meat, lightly sea­soned with Rose­mary & Olive Sea­son­ing, in an oval casse­role dish with a lid. Add the onion, gar­lic, rose­mary, wa­ter and Stock Pow­der. Place in the oven and roast for 2 hours un­til very ten­der. Re­move from the oven and al­low the meat to cool down in the stock. Re­move the necks (re­tain the stock: see “Ina’s tip”) and put them in a zi­plock bag. Coat the meat with BBQ Marinade, seal the bag and al­low to mar­i­nate for at least 2 hours but prefer­ably overnight.

Pre­pare a medium fire, re­move the necks from the bag and braai slowly, while turn­ing and bast­ing reg­u­larly with fresh Marinade, un­til brown and crispy on the out­side.

Serve with pick­led veg­eta­bles, caramelised onions and/or but­ter­nut.

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