Lamsribbetjie met chimichurri
Ingredients
- Vir die lamsrib
- 1 groot heel lamsrib
- 60 ml (1/4 k) olyfolie
- gerasperde skil van 2 suurlemoene
- 4 knoffelhuisies, gekap
- Vir die chimichurri
- 300 g babatamaties, in blokkies gesny
- 1 rooi ui, fyn gekap
- 3 knoffelhuisies, fyn gekap
- ’n groot hand vol gekapte pietersielie
- 5 ml (1 t) rissievlokkies
- 5 ml (1 t) paprika
- 5 ml (1 t) fyn komyn
- 1 fyn gekapte lourierblaar
- 80 ml (1/3 k) olyfolie
- 60 ml (1/4 k) rooiwynasyn
- English recipe
- For the Rack of Lamb
- 1 large whole rack of lamb
- 60 ml (1/4 c) olive oil
- grated rind of 2 lemons
- 4 cloves garlic, chopped
- For the chimichurri
- 300 g baby tomatoes, diced
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- A large handful of chopped parsley
- 5 ml (1 t) chilli flakes
- 5 ml (1 teaspoon) paprika
- 5 ml (1 teaspoon) ground cumin
- 1 finely chopped bay leaf
- 80 ml (1.3 c) olive oil
- 60 ml (1/4 c) red wine vinegar
Instructions
1 Meng die olyfolie, suurlemoenskil en knoffelhuisies en vryf in die lamsrib in.
2 Laat staan vir 30 min.
3 Braai die ribbetjie stadig oor matige kole.
4 Braai eers die ribkant vir 15 min. en draai dan op die vetkant.
5 Hou die rib goed dop en draai om as die vet vlamvat.
6 Draai gereeld om sodat die vet kan uitbraai.
7 Rooster terselfdertyd ’n paar halwe suurlemoene.
8 Maak die chimichurri: Meng die babatamaties, rooi ui, knoffelhuisies,
pietersielie, rissievlokkies, paprika, fyn komyn, lourierblaar, olyfolie en rooiwynasyn saam.
9 Druk die sap van die suurlemoene oor die ribbetjies uit en sit met die chimichurri-sous voor.
1 Mix the olive oil, lemon and garlic and rub the lamb rib with it.
2 Stand for 30 minutes.
3 Fry the ribs slowly over medium coals.
4 Fry rib side for the first 15 min. Then turn on the fat side.
5 Keep an eye on the rib and turn if the fat catches flame.
6, Turn frequently to fry out the fat.
7 Roast a few half lemons.
8 Make the chimichurri: Combine baby tomatoes, red onion, garlic, parsley, chilli flakes, paprika, ground cumin, bay leaf, olive oil and red wine vinegar together.
9 Squeeze the juice of the lemon over the meat and serve with chimichurri sauce.
