THE Coldstream Restaurant in Graaff-Reinet officially opened this week Monday.
They shared this delicious Lamb Pappadelle recipe with our Mid-Karoo Express readers.
Roast lamb
Ingredients
Leg of Lamb between 2-3kg
Onions 200g
Carrots 200g
Garlic 100g
Salt 10g
Pepper 10g
Mixed herbs 10g
Mint 50g
Olive oil 50ml
Celery 50g
Leek 50g
Method
1. Make deep incision on the leg of lamb and insert carrots, garlic and celery into the meat.
The rest of the vegetables chop and place on a baking tray.
2. Rub both sides of the leg of lamb with salt, pepper and mixed herbs and place on top of the vegetables, fat side up.
3. Drizzle with olive oil and roast for an hour on 180°C.
4. Cover with foil and reduce the heat to 160°C and roast for another three hours or until meat is tender.
5. Separate the meat from the meat juice and vegetables.
6. Leave to cool and slice thinly.
Lamb sauce
Ingredients
Onions 200g
Tomato paste 300g
Salt 10g
Pepper 10g
Brown onion soup 200g
Method
1. Chop the onions and fry until soft, add the tomato paste and cook lightly.
2. Take the meat juices from the roast lamb and pour into a pot, let it simmer for a few minutes. Thicken with brown onion soup.
Pappadelle
Ingredients
2 cups stone ground white flour
3 eggs
45ml olive oil
45ml water
Method
1. Separate the egg yolks and egg.
2. Lightly mix the flour, egg yolks, egg white from one egg, water and salt into a stiff ball.
3. Knead the dough for about 10 minutes until smooth. Let the dough rest for 10 minutes.
4. Roll pepper thin and cut into 20 cm strips
5. Hang to dry
Plate build up
- Lightly fry the lamb roast and add the lamb sauce.
- Cook the pasta in salted water for three minutes and then scoop the pasta into the lamb pot, simmer for a minute and serve.
- Garnish with herbs.
