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Recipe for Slow Roasted Lamb Ribs with braised kale, white beans, capers and parsley pesto



If you enjoy spending time in the kitchen, cooking for the family, Chef Eric's recipe for slow roasted lamb ribs, is just for you! Do try it with a glass of the 2017  La Motte Cabernet Sauvignon or 2018 La Motte Millennium - both are a delight with the lamb.

Slow roasted lamb ribs, braised kale, white beans, capers and parsley pesto

Slow roasted lamb ribs

1 kg Lamb ribs

1 Garlic head

2 Rosemary sprigs

Salt

Pepper

Preheat your oven to 160 degrees.

Wash and pat dry the lamb ribs, season with salt and a generous amount of black pepper and set aside for 30 min to cure slightly.

Place lamb ribs into a roasting dish with the whole head of garlic and rosemary. Cover with foil and place in the oven for 1 hour. Remove foil and place back into the oven roasting for another hour until crispy and falling of the bone.

White beans

100 g White beans

1 Bouquet garni

1 Carrot

1 Celery stick

1 Onion

Soak the beans overnight. The next day, wash them off and place in a large pot. Cover with 3 liters of water. Add the bouquet garni and whole vegetables to the pot with the beans and simmer until the beans are soft but not falling apart. Drain in a colander and remove the vegetables. Reserve the beans.

Caper, parsley and anchovies pesto

100 g Flat leave parsley

1 Tbs Salted capers washed

6 Anchovy fillets

100 g Extra virgin olive oil

1 lemon zested and juice

Chop all the ingredients together and place in a bowl. Add olive oil, lemon zest and the juice of half a lemon.

Lamb Jus

2.5 kg Lamb bones

250 g Onions

250 g Carrots

250 g Celery

125 g Mushrooms

1 Garlic heads

375 ml White wine

187 ml Port-style wine

2.5 liter Brown Stock

1 liter Water

12 g Thyme

1 fresh Bay leaf

Wash and roast the lamb bones at 180 degrees for 90 minutes until brown.

Brown vegetables and mushrooms till golden brown and reserve.

Add all the alcohol to the pot and reduce to 1/3.

Add vegetables, herbs, bones, stock and water in this order.

Bring to the boil and turn down to a simmer.

Simmer for up to 90 minutes.

Remove the bones and pass through a chinoise and double muslin.

Reduce to consistency.

Braised kale

2  Bunches of kale

100 g Butter

1 Lemon

100 ml Olive oil

1 Medium onion

2 Garlic cloves

Seasoning

Finely slice the onion and garlic. Wash and remove the stems from the kale. Roughly chop the kale and set aside. Place the butter, olive oil, garlic and onions in a cast iron pan and gently cook over the open fire. The idea is to just sweat the onions and garlic until they are transparent and soft. Add the kale, season and place a lid on your pan. Cook the kale gently while stirring occasionally. If your flame is too hot you will burn the kale. The aim is to have it gently steam till tender. Add some water if the kale is cooking dry to fast. This will take +/- 20 minutes. Once tender, check seasoning and add lemon juice. Reserve and serve at room temperature.

To assemble

Warm four heaped tablespoons of white beans per person in a little lamb jus, add a tablespoon of the parsley and caper pesto and remove from the heat. You are looking for a loose saucy consistency.

Pour in the bottom of a large bowl and place a few roasted lamb ribs on top. Serve and enjoy. Serve with a side of braised kale or spinach and the 2018 La Motte Millennium.


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