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Lamb With Polenta and Red Pepper Paste Add/Read Comments
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The recipe, from South African cook book Reuben Cooks, suggests roasting the lamb tails for 15 minutes after cooking in chicken stock for 1 1/2 hours. Not something you would want to do with the steaks. These then were pan fired until crisp on the out side but still red and juicy in the middle.
Serve with a Red Pepper Paste: In a pestle and mortar, pound the garlic and anchovies into a smooth paste. Add the red peppers, rosemary, mustard and some ground pepper and mix.
Ingredients: 1 crushed garlic clove, 1 tablespoon anchovies, 2 roasted red peppersa, peeled, deseeded and chopped, 1 tablespoon chopped fresh rosemary, 1 tablespoon mustard, pepper.
Also serve with hot polenta made with milk and water and plenty of parmesan. Allow to set before cutting and reheating. Top with more parmesan.
The book suggests the Boekenhoutskloof Chocolate Block; a stunning match. I wonder what it would be like with lambs tails?
ADD A COMMENT (4)
Comments
From: sharon stockwell (April 16, 2009 1:07 AM)
We are so in the mood for lamb. good idea. best from Santa Barbara, s
From: Jeanne (April 17, 2009 2:22 PM)
Mmmm, lamb's tails (or skaapstert) are best enjoyed straight off the BBQ fire. Imagine lamb-flavoured crackling with a bone in the middle. Sinfully delicious!!
Love your recipe too though - that reb pepper paste sounds like a keeper.
From: Scott at Realepicurean (May 2, 2009 12:47 PM)
I used some Donald Russell lamb as well recently and can happily report that it is delicious.
Great to see you've made good use of it too - although as usual a lot prettier than mine!
From: Wendy T (May 11, 2009 10:44 PM)
My husband and I were just talking about sheeps tails yesterday here, watching all the lambs frolicking about, they dont chop the tails in Morocco and you always choose your piece of the carcass, think I may have to choose the tail next time!!