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
