About 1 hour
This recipe is brought to you by Nederburg wines. Find the perfect wine pairing for this roast below.
- 2 racks (1kg) of lamb, French trim-style (with about 7-8 chops each)
- Salt and milled pepper
- 2 Tbsp (30ml) olive oil
- 4 cloves garlic
- ½ can (200g) chakalaka
- 1 cup (250ml) very dry breadcrumbs
- ½ cup (125ml) finely grated parmesan cheese
- Grated peel of 1 lemon
- 1 Tbsp (15ml) chopped parsley
- 2 Tbsp (30ml) butter
- 1 Tbsp (15ml) oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 400g morogo or spinach, rinsed and roughly chopped
- 1 cup (250ml) cream
- 1 cup (250ml) grated mature cheddar or parmesan
- Salt and milled pepper
- ½ cup (125ml) demi-glace or rich brown sauce, for serving (optional)
- Spinach and ricotta ravioli
- Blistered baby Italian tomatoes
- Preheat oven to 180°C.
- Heat a large pan over high heat and sear seasoned lamb on both sides until golden.
- Add whole garlic cloves while lamb sears and cook until garlic caramelises. Remove lamb and garlic from the heat and set aside.
- Puree cooked garlic with the chakalaka using a stick blender.
- Mix half of the chakalaka-garlic puree with the crumb crust ingredients. Set aside.
- Baste lamb with the remaining half of chakalaka-garlic puree.
- Coat lamb into crumb crust.
- Place lamb on a baking tray and drizzle with olive oil.
- Roast about 25 minutes or until the crust is crisp.
- Remove and leave to rest for 10 minutes.
- For morogo, heat butter and oil over medium-high heat and fry onion and garlic until soft and caramelised, about 10 minutes.
- Add morogo (or spinach), stir to coat in oil and covered with a lid.
- Steam for about 5 minutes.
- Add cream and cook uncovered for a further 5 minutes until thickened.
- Stir in cheese and season.
- Serve lamb with spinach and ricotta ravioli, blistered baby Italian tomatoes and creamy morogo, the pair with Nederburg’s award-winning Two Centuries Cabernet Sauvignon.
A real showstopper, Nederburg Two Centuries Cabernet Sauvignon is lithe, concentrated, and powerful. Think layers of lavish dark fruit, spicy oak and a hint of tobacco that unfurl in unison in effortless grace. A pairing, you’ll agree that feels like the thrilling splendour of a full orchestral performance in your mouth.
GOOD IDEA: Make it vegetarian instead! Spoon a dollop of the chakalaka-garlic puree onto 12 large mushrooms and season. Spread 2 Tbsp (30ml) breadcrumb mixture onto each mushroom. Place mushrooms in a single layer on a non-stick braking tray and drizzle with 2-3 olive oil. Roast at 180°C for 30 minutes. Serve with spinach, ricotta ravioli and creamy morogo.