Archive for the Braai Recipes Category

Dijon and thyme lamb marinade

Posted in Braai Recipes on July 8, 2014 by ribshackred

Rib Shack Red SAAdd a bit of bite to your lamb chops with this stunning marinade. Great for the braai and with a glass of Rib Shack Red.

 

Ingredients:

  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 2 Tbs Dijon mustard
  • 4 thyme sprigs or 1tbsn dried
  • 2 garlic cloves, sliced
  • 1 tsp salt
  • Black pepper to taste

 

Method:

This marinade is enough for 12 lamb chops.
Combine all the ingredients and marinate the lamb chops for up to 4 hours.
Wipe off the marinade before braai-ing.

Source: food24

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Slow-roasted braai-infused lamb

Posted in Braai Recipes on May 8, 2014 by ribshackred

Rib Shack RedTreat your mother this weekend, with a delicious slow-roasted braai-infused lamb recipe. Braai your way into her heart and enjoy with a glass of Rib Shack Red.

 

Ingredients:
4 T extra virgin olive oil
1.5kg–2kg leg of lamb
Maldon salt, to taste
Freshly ground black pepper, to taste
30 g thyme

 

Cooking instructions: 

Preheat the oven to 180°C.

Rub olive oil all over the lamb and then season with salt and pepper. Top with thyme and drizzle lemon juice over, then cover tightly with a lid.

Roast for 20 minutes per 500g for rare-cooked meat, 30 minutes for medium-cooked meat and 40 minutes for well-done meat.

Remove and place on a hot grid over warm coals to crisp.

Place the lemon peel on top, then remove the lamb from the grill and allow it to rest for 20 minutes before carving.

Decant the fat from the pan juices, keeping the reserved juice warm to serve on the side.

 

Read more… tastemag

 

Rump steak with garlic butter recipe  

Posted in Braai Recipes on April 30, 2014 by ribshackred

Rib Shack RedLighting up the fire this week, well here’s a quick and easy rump steak with garlic butter recipe. Try it with a glass of Rib Shack Red and some great times.

Ingredients (per person)

50–100 g steak (this is a snack) salt and pepper
1 roll or tube of garlic butter

Method
1.    Make a very hot fire.
2.    Take the steak out the fridge and bring it to room temperature 20 minutes before the braai. If there’s a lot of blood or juice in the packaging when you remove the steak, wash the meat under cold water and pat it dry with a paper towel.
3.    There is no need for any spice or marinade before you put the meat onto the fire.
4.    Braai the steaks on very hot coals for 6-8 minutes in total. Turn the meat between one and three times in total, and make sure both sides have faced downwards roughly the same length of time. Use a watch to time this.
5.    Remove the steaks from the grid and place them on the cutting board.
6.    Let them rest for a few minutes and then slice into strips. Try to slice at a 45-degree angle as this allows you to cut across the grain of the meat an additional time.
7.    Pile the strips on a serving platter or in a mixing bowl and grind salt and pepper over the meat to taste.
8.    Drop teaspoon-sized pieces of butter all over the meat. The butter will melt into the meat and add to the taste.
9.    Serve immediately to everyone standing around the fire.

Source: houseandleisure

Leg of Lamb Potjie

Posted in Braai Recipes on April 16, 2014 by ribshackred

Rib Shack RedThe long weekend calls for a potjie! Here’s a fantastic leg of lamb potjie recipe. Great with company and a glass of Rib Shack Red.

 

Ingredients:

2 kg leg of lamb
250g bacon, cubed
300g baby carrots, peeled
8 medium potatoes, peeled and halved
300g brussell sprouts
15ml ground coriander
15ml brown sugar
1 bottle dry red wine
30ml butter
3ml dried rosemary
250ml sour cream
150g dried peaches
Salt and pepper to taste
15ml apricot jam
15ml cake flour

Method:

Trim all the fat off the leg.  Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut.  Fill each cut with the cubed bacon.  Rub the leg well with the coriander and the brown sugar.  Marinade the leg in the wine overnight.  Melt the butter in the potjie while the fire is still burning and brown the leg slightly on all sides.  Add the rosemary and 50ml of the wine marinade.  Cover with the lid and allow the pot to simmer for at least 1.5 hours or until the leg is half done.  Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream.  Add the dried fruit, cover with the lid and allow the potjie to simmer for 30 minutes.  Layer the veggies as they appear in the recipe and season with the salt and pepper.  Add the remaining sour cream, cover with the lid and allow the potjie to simmer for a further hour.  When the leg is done, add the jam, cover with the lid and wait until the jam has melted.

The potjie is now ready to be served.  Remove the leg and carve it in slices.  Add the flour to the sauce and stir until ready.

Source: perfectbraai

 

 

Garlic and lemon lamb chops

Posted in Braai Recipes on January 21, 2014 by ribshackred

RIbHere’s a super quick Garlic and lemon lamb chops recipe for the braai. With not a lot of prep time needed, you can enjoy a glass of Rib Shack Red.

Ingredients:

  • 4 cloves garlic – crushed
  • 2 ml freshly chopped rosemary
  • 100 ml lemon juice
  • 5 ml freshly ground black pepper
  • 20 ml olive oil
  • 8 lamb chops

Method:

Mix crushed garlic, rosemary, lemon juice, black pepper and olive oil together. Pour over chops and marinate for 15 to 20 minutes.

Cook over medium coals on the braai or under a medium-hot grill for about four minutes on each side. Don’t overcook otherwise the chops will become tough.

Season with salt and serve with baked potatoes and veggies or salad.

 

Source: food24

Moroccan coffee and cardamom lamb

Posted in Braai Recipes on January 8, 2014 by ribshackred

RibHere’s an interesting Moroccan coffee and cardamom lamb braai recipe to try this weekend. A great combination of flavours to pair perfectly with a glass of Rib Shack Red.

Ingredients:

  • 30 ml whole coriander seeds
  • 8 cardamom pods
  • 8 onions – peeled
  • 25 ml olive oil – for drizzling
  • 1.50 kg leg of lamb
  • 15 ml freshly ground coffee beans
  • 10 ml turmeric
  • 1 punnet small rosa tomatoes
  • 15 ml Moroccan dukkah – to serve
  • 25 ml lemon or lime preserve – to serve

Method:

Preheat oven to 160°C.

Dry-fry the coriander seeds and cardamom pods to release the flavour.
Set aside.

Slice the onions through the middle from top to bottom and drizzle with olive oil.

Drizzle the lamb with olive oil and rub the coffee, spices and freshly ground black pepper all over the meat. Place in a roasting pan along with the onions.

Roast covered for 45 mins and then uncovered for the remaining time in the oven. Total time 1-2 hours depending on the size of your roast.

Add the tomatoes about five minutes before the dish comes out of the oven. Serve with Moroccan dukkah and lemon preserve.

To braai: place in a medium heat weber /braai and cook to your liking 1-2 hours and depending on the size of your roast.

* If you prefer a well done ‘falling-off-the-bone’ lamb, then cook in a low oven/braai (150 °C) for at least 2-3 hours.

Source: food24

Weber Leg of Lamb

Posted in Braai Recipes on December 18, 2013 by ribshackred

RibHere’s a great leg of lamb braai recipe, to get you in the festive mood. Try with a glass of Rib Shack Red.

Ingredients:

  • coarse salt (enough to cover leg of lamb)
  • ground pepper (enough to cover leg of lamb)
  • Crushed garlic (enough to cover leg of lamb)
  • olive oil (enough to cover leg of lamb)

Method:

  • Crush at least 3 garlic cloves and mix with olive oil.
  • Rub mixture over the entire leg of lamb.
  • Leave for a few minutes (5) to absorb.
  • Then rub freshly ground salt and pepper over the lamb.
  • Prepare the Weber with a drop tray in middle and coal on either side. When coals are white, place lamb in the middle, on the grid over the drip tray. Put the Weber lid on, with vents open.
  • Check from time to time. Cooking should take 90min. Close vents to slow down cooking if needed.

Source: grouprecipes