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Chakalaka crumb crusted rack of lamb and creamy morogo with Nederburg Two Centuries Cabernet Sauvignon

– Recipe

*Vegetarian option: Chakalaka crumb crusted large mushrooms and creamy Morogo

 

On a mission to woo, impress or treat? Take a classic French dish and amp it up SA style with a big, bold bite to shoot the lights out. Simple but sensational it exudes sophistication and calls for a head-turning wine star to stop you in your tracks.

 

A real show-stopper, Nederburg Two Centuries Cabernet Sauvignon is lithe, concentrated and powerful. Think layers of lavish dark fruit, spicy oak and a hint of tobacco that unfurl in unison in effortless grace.

 

A pairing, you’ll agree that feels like the thrilling splendour of a full orchestral performance in your mouth.

 

SERVES 4-6

 

INGREDIENTS

 

FOR THE LAMB

2 x 1kg rack of lamb (with about 7-8 chops each)

salt and pepper

2 Tbsp olive oil

4 whole garlic cloves

½ can chakalaka (¼ is for the crust)

 

FOR THE CRUMB CRUST

1 cup very dry bread crumbs

reserved chakalaka puree

½ cup finely grated Parmesan cheese

Zest of a lemon

1 Tbsp parsley

a handful fresh parsley, chopped

 

CREAMY MOROGO

1 small onion, finely chopped

2 cloves garlic, crushed

2 Tbsp butter

1 Tbsp oil

400g Morogo or spinach, rinsed and roughly chopped

1 cup cream

1 cup mature Cheddar or Parmesan

salt and pepper to taste

½ cup demi-glace or rich brown sauce for serving (optional)

 

*FOR THE MUSHROOMS

12 large mushrooms

2-3 Tbsp olive oil

METHOD

Ask your butcher to “French trim” the rack of lamb for you – that means removing the caps, fat, and sinews.

 

Preheat the oven to 180oC. Season the racks of lamb with salt and pepper. Heat a large pan until hot, and sear the lamb on both sides until golden. Add the whole garlic cloves to the pan while the lamb sears. Be careful to not let the garlic burn – just caramelise it. Remove the lamb from the heat and set aside.

 

Puree the whole, cooked garlic with the chakalaka. Mix half of the chakalaka and garlic puree with the bread crumbs, Parmesan cheese, and fresh parsley. Baste the two racks of lamb with the other half of the chakalaka and garlic puree. Now coat the lamb in the crumb layer. Place the coated racks of lamb on a baking tray and drizzle with olive oil. Roast the racks of lamb in the oven for approximately 25 minutes at 180oC, until the crust is crisp. Remove the lamb racks from the oven and leave to rest for 10 minutes.

 

To make the creamy morogo, fry the finely chopped onion and crushed garlic in butter and oil, until soft and caramelised (about 10 minutes). Add the roughly chopped Mororgo and covered with a lid. Steam for about 5 minutes. Now add the cream and let it thicken up – this should take approximately 5 minutes. Finally, add the cheese and season well with salt and pepper.

 

Serve the racks of lamb with spinach and ricotta ravioli, some blistered baby Italian tomatoes and the creamy morogo, with Nederburg’s award-winning Two Centuries Cabernet Sauvignon.

 

*FOR THE VEGETARIAN OPTION

 

Preheat the oven to 180oC. Spoon a dollop of the chakalaka and garlic puree onto each large mushroom and season well with salt and pepper. Next, spoon 2 Tbsp of the bread crumb, Parmesan, and fresh parsley mixture onto each mushroom and spread it out. Place the mushrooms in a single layer on a non-stick braking tray and drizzle with olive oil. Roast for 30 minutes, or until the crust is crisp.

 

Serve the mushrooms with spinach and ricotta ravioli, some blistered baby Italian tomatoes and the creamy morogo.