slow cooked lamb ribs
Warm samp salad and slow cooked lamb ribs
Recipe by Clem Pedro
For the samp and beans
2 cups samp, dried
2 cups kidney beans, dried
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1/4 small pumpkin, peeled and cut into cubes
6 cloves garlic, roughly chopped
1/2 stalk rosemary, finely chopped
Salt and freshly ground black pepper
1/4 cup olive pride blend
For the slow cooked lambs ribs
1kg free range lamp ribs
Salt and freshly ground black pepper to taste
1T coriander seeds
1T cumin seeds
1T fennel seeds
4 garlic cloves, smashed
Soak the samp and beans overnight with just enough water to cover the ingredients.
Drain off the water and add the soaked samp and beans to a pot along with fresh water to cover the ingredients. Cover with a lid and gently simmer for about an hour or until the beans and same are tender. Discard the water and season the dish with salt and the butter to add extra richness while the samp and beans continue to steam.
Prepare the veggies by adding them all to a mixing bowl with the garlic, rosemary and seasoning. Drizzle over the olive pride and toss together before roasting in an oven preheated to 180C.
The veggies should take about 35 - 40 minutes to roast and become slightly charred.
Toss the roasted veggies with the cooked samp and beans before tasting if extra seasoning is needed.
For the lamb: add the lamb to a roasting dish and coat lightly with some salt and freshly ground black pepper. Add the coriander, cumin and fennel seeds to a pestle and mortar before pounding to crush. Add the garlic and continue to pound until a garlic, spiced paste is formed. Add the paste to the rib along with a drizzle of olive pride and massage into the meat.
Place in an oven which has been preheated to 160C and slowly roast for about 1 hour to 1 and a half hours or until the meat easily pulls from the bone.
Spoon the samp and bean salad with the ribs over it. Serve with a fresh salad