Grilled meat on a braai. Photo: iStock
With just a hint of warmer weather has a feeling us a certain way. If you are tired of winter recipes such as soups, curries and want something different then a good South African braai for the weekend is the way to go.
Even though braai season isn’t here as yet, this lamb necks on the braai recipe from All4Women is a budget pleaser too.
Ingredients
2 whole lamb necks, cut each lengthwise into 2 pieces
Ina Paarman’s rosemary and olive seasoning
1 onion, cut into quarters
1 whole head of garlic, cut in half through the waist
2 sprigs of fresh rosemary
2 cups (500ml) water
2 tbsp (30ml) Ina Paarman’s Beef Stock Powder
Ina Paarman’s BBQ Marinade
Garnish:
Grilled lemon wedges
Fresh rosemary
Raw lamb neck with spices. Photo: iStock
Method:
Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
Place meat (seasoned lightly with rosemary and olive seasoning) into an oval casserole dish with a lid. Add onion, garlic, rosemary, water and stock powder.
Bake for 2 hours until very tender.
Leave to cool down in the stock. Best done the day before. Remove and put the necks in a zip-lock bag. Coat the necks with BBQ Marinade.
Prepare a medium fire, remove necks from the bag and braai slowly, while turning and basting regularly with fresh Marinade, until brown and crispy on the outside.
Mashed Butternut with butter. Photo: iStock
Don’t forget the sides. Braai salads and side dishes are a must. Serve with pickled vegetables, caramelised onions, grilled butternut and a green salad.
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