Chakalaka-crumbed rack of lamb with creamy morogo

On a mission to woo, impress or treat? Take a classic French dish and amp it up Mzansi-style with a big, bold bite.

About 1 hour

Serves 4-6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

This recipe is brought to you by Nederburg wines. Find the perfect wine pairing for this roast below.  

 

Ingredients

  • 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 

 

Crumb crust:

  • 1 cup (250ml) very dry breadcrumbs 
  • ½ cup (125ml) finely grated parmesan cheese 
  • Grated peel of 1 lemon 
  • 1 Tbsp (15ml) chopped parsley  

 

Creamy morogo:  

  • 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)  

 

For serving: 

  • Spinach and ricotta ravioli 
  • Blistered baby Italian tomatoes  

 

Method

  1. Preheat oven to 180°C.  
  2. Heat a large pan over high heat and sear seasoned lamb on both sides until golden.  
  3. Add whole garlic cloves while lamb sears and cook until garlic caramelises. Remove lamb and garlic from the heat and set aside. 
  4. Puree cooked garlic with the chakalaka using a stick blender. 
  5. Mix half of the chakalaka-garlic puree with the crumb crust ingredients. Set aside.  
  6. Baste lamb with the remaining half of chakalaka-garlic puree.  
  7. Coat lamb into crumb crust.  
  8. Place lamb on a baking tray and drizzle with olive oil.  
  9. Roast about 25 minutes or until the crust is crisp.  
  10. Remove and leave to rest for 10 minutes. 
  11. For morogo, heat butter and oil over medium-high heat and fry onion and garlic until soft and caramelised, about 10 minutes.  
  12. Add morogo (or spinach), stir to coat in oil and covered with a lid.  
  13. Steam for about 5 minutes.  
  14. Add cream and cook uncovered for a further 5 minutes until thickened. 
  15. Stir in cheese and season. 
  16. 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.  

 

Wine pairing

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. 

 

 

 

Browse more comfort food recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.