A Trio of Clover Bliss Double cream sauces
Roast brinjal and tahini sauce
1 large brinjal, roasted until slightly charred and tender
4 cloves roasted garlic
1T thyme leaves
Salt and freshly ground black pepper to taste
1/2 lemon zest
1T Onion marmalade
2T tahini
1 1/2 cups Clover Bliss Double Cream Plain
Roast garlic tzatziki with mint
4 cloves roasted garlic, smashed
Salt and freshly ground black pepper to taste
2T mint, finely chopped
3T parsley, roughly chopped
1 medium sized Mediterranean cucumber, finely diced
1 1/2 cups Clover Bliss Double Cream Plain
Taramasalata and beetroot sauce
300g pickled beetroot, finely diced
1/2 cup taramasalata
1/2T thyme leaves
Salt and freshly ground black pepper to taste
1 1/2 cups Clover Bliss Double Cream Plain
1.5kg lamb belly or lamb ribs
Salt and freshly ground black pepper
2T sumac ( or 2T paprika and 1T lemon zest)
Serve with flat breads
Finely sliced red onion
Halved cherry tomatoes
Mixed salad leaves
For the brinjal sauce: In a food processor combine the flesh of the brinjal with the garlic, thyme, seasoning, lemon zest and onion marmalade. Blend with the tahini and Clover Bliss Double Cream Plain until smooth and well combined.
For the roasted garlic tzatziki sauce: in a large mixing bowl combine the garlic and seasoning and smash together to break up the garlic. Add the herbs and diced cucumber before adding the Clover Bliss Double Cream Plain and combining to form the sauce.
For the taramasalata and beetroot sauce: Combine the beetroot and taramasalata with the thyme and seasoning before stirring through the Clover Bliss Double Cream Plain.
For the lamb: If you’re using belly cut the meat into chunk before tossing with the salt, pepper and sumac. If you’re using the ribs simply toss them with the seasoning.
Place the lamb in a roasting dish and roast at 160C for 1- 1.5 hours or until the meat starts to pull and the bones of the ribs are easily removed.
Serve the slow cooked lamb with the sauces, flatbreads and the sides to be rolled together and served as a wrap.
