Stuffed and rolled lamb rib with zucchini spaghetti and roasted vine tomatoes
Serves: 4 to 6 guests
Prep Time: 30 minutes
Cooking Time: 2.5 to 3 hours
1 large deboned lamb rib
200g Roasted mixed nuts, ﬁnely chopped
50g sun-dried tomatoes, ﬁnely chopped
40g dried olives, ﬁnely chopped
40g dried Turkish apricots, ﬁnely chopped
4 anchovy ﬁllets, chopped
10ml dried mixed herbs
230g (1 tub) sun-dried tomato cream cheese
1,5 Liters of Moscato wine
1 Liter of strong chicken stock
Salt and pepper to taste
1. Mix the nuts, sun-dried tomatoes, dried olives, raisins, apricots, anchovy ﬁllets, dried herbs, sumac, paprika and cream cheese together until thoroughly mixed.
2. Open the lamb rib and put the stufﬁng in a log shape in the middle. Roll up and tie the rib tightly with twine or any other string.
3. Place in an oven pan with the wine and the chicken stock. Season to taste and bake for 3 to 4 hours on a 160 degrees Celsius.