Grilled Lamb Rack and Beef Medallion with

11 December, 2012

Recipes courtesy of Mogorosi Moremong  and Donovan Sanders of Phakalane Golf Estates Photo-shoot arranged by Bram Hendriks.

INGREDIENTS

• Lamb rack with 2 bones           

• 100 gram Botswana  beef medallion

• Rosemary and Glen Carlou Syrah sauce

• Potatoes           

• 25 ml milk           

• Salt  and pepper           

• Rosemary sprig as garnish           

SAUCE

1 bunch of fresh rosemary

1 kg bones of beef

1 kg tomato paste

10 chopped unpeeled garlic cloves

4 chopped unpeeled onions

4 whole celery stalks

1 bottle of Glen Carlou Syrah

METHOD OF PREPARATION FOR THE SAUCE

•  Braise or  roast the bones in the oven until golden brown

• Rub the tomato paste on the bones, add the vegetable and  rosemary and continue to roast on low heat till the  vegetables are tender

• Deglaze with the bottle of red wine. Add water, bring to  a boil, reduce stock by 50%, strain, place stock back on heat, bring to boil. Adjust  seasoning if necessary.

METHOD OF PREPARATION

•  Peel the potatoes, cut them into cubes and place them in a  pot with water and boil them for about 15 minutes till the potatoes are soft and mashable.

•  Strain the water, add the milk, salt and pepper and mash the potatoes till a creamy texture without  lumps.

• Season the lamb rack and  beef   medallion with salt and pepper, char grill on high heat till medium (about  5 minutes).

• Remove  from the  heat  and  allow the meat to rest for 5 minutes, so all the juice will remain inside the meat once you cut  it.

• Plate up the mash first,  then  add the medallion of beef and let the lamb of  rack  rest against the mash.

•  Drizzle the sauce in a circular movement around the plate and garnish with a  Rosemary sprig, since we have used   Rosemary in the sauce. ENDS