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?
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