Ingredients

Method

• 1.5 kg Woolworths Karoo lamb rib, deboned
• sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 4 garlic cloves, crushed
• 3 fresh rosemary sprigs, leaves picked
For the jus:
• 2 T olive oil
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 2 garlic cloves, crushed
• 2 T tomato paste
• ¾ cup red wine
• 1 x 400 g can chopped tomatoes
• 2 cups beef or lamb stock
• 1 bay leaf
For the blistered grapes:
• 250 g seedless red grapes
• 1 T olive oil
• sea salt, to taste

Method

Ingredients

1. Preheat the oven to 160°C. Season the lamb well, then rub with the olive oil, garlic and rosemary. Roll and tie securely with kitchen string.

2. To make the jus, heat the olive oil in a heavy-based casserole over a medium-high heat. Brown the rolled lamb on all sides until deeply golden – this builds the base of the flavour. Remove and set aside.

3. Add the onion, carrot, celery and garlic to the same pan. Cook until caramelised and golden, scraping up any brown bits from the base.

4. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the red wine, allowing it to reduce by half. Add the chopped tomatoes, stock and bay leaf, then return the browned lamb to the pan. Cover with a lid and braise in the oven for 2½–3 hours, or until tender.

5. Remove the lamb from the pan and strain the braising liquid. Simmer the strained liquid until glossy and slightly reduced.

6. Toss the grapes with the olive oil and salt, then roast at 200°C for 10 minutes until they start to
split and caramelise.

7. Slice the rolled lamb and arrange on a platter. Spoon over the tomato jus and scatter with the grapes.

Find more lamb recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones