Spice Rub:
2 Carrots (halved)
2 smalls Onions (peeled and halved)
1 clove Garlic, (Cut in half)
2 Chalmar Lamb Lobster Packs (4 lamb neck halves)
1 Tbsp Olive Oil
2 Sprigs fresh Rosemary (destalked and finely chopped)
¼ tsp all spice
Salt and Pepper
500ml Warm Water
1 Mutton Stock Cube
Apricot and Rosemary Chutney:
125ml Apricot Chutney
2 sprigs Rosemary (destalked and finely chopped)
Method:
Bring the lamb lobsters to room temperature and preheat the oven to 170˚C.
Place the onions, carrots, garlic and lamb lobsters into a deep, medium sized baking dish.
Drizzle the olive oil over the lamb lobsters and sprinkle over fresh rosemary, all spice and a pinch of salt and pepper.
Dissolve the stock cube in the warm water and pour into the dish.
Cover with foil and place into the oven.
Braise for 1 hour 30 minutes, turn the lamb lobsters, squeeze out the garlic and stir through. Recover and braise for a further 1 hour 30 minutes. (3 hours total)
Remove the lamb lobsters from the liquid and set aside to cool for at least 30 minutes before braaing.
Mix together the chutney and rosemary and brush over the lamb lobsters.
Braai over medium coals until caramelized on all sides.
Serve with a vibrant couscous salad, apricot chutney and greens.
