-11 April 2019

Stuffed and rolled lamb rib with zucchini spaghetti and roasted vine tomatoes

How does stuffed and rolled lamb rib with zucchini spaghetti and roasted vine tomatoes sound? It looks absolutely incredible. A big Thank You to Chef Mynhardt for sharing this special recipe with us.

Serves: 4 to 6 guests

Prep Time: 30 minutes

Cooking Time: 2.5 to 3 hours

INGREDIENTS:

1 large deboned lamb rib
200g Roasted mixed nuts, finely chopped
50g sun-dried tomatoes, finely chopped
40g dried olives, finely chopped
40g raisins
40g dried Turkish apricots, finely chopped
4 anchovy fillets, chopped
10ml dried mixed herbs
10ml sumac
10ml paprika
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

METHOD:

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.

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