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
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.
100 g White beans
1 Bouquet garni
1 Celery stick
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.
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.
2 Bunches of kale
100 g Butter
100 ml Olive oil
1 Medium onion
2 Garlic cloves
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.
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.