Recipe: Spice up your braai game with this lamb mixed grill

This September, Food For Mzansi is amped up to serve you a sizzling red meat sensation every Friday for the ultimate #FridayBraaiDay. Brace yourselves, because today, we’re giving a proudly South African braai tradition an electrifying makeover!

We’re not just celebrating the nation’s passion for red meat; we’re giving a loud shoutout to the heroic Red Meat Institute for Transformation and Enterprise Development (RMITED). Their dedication to uplifting our farmers and championing inclusivity in the red meat world through knowledge sharing is nothing short of legendary.

So, as you ignite those coals and get ready to unleash the lamb mixed grill, know that you’re not just about to devour a mouth-watering feast; you’re fuelling a fiery and sustainable future for the red meat industry. Get ready to braai like never before! This recipe is proudly brought to you by Michelle Parkin and RMITED.

Lamb mixed grill: A fusion of flavours

Yield: 4-6 servings
Preparation time: 30 minutes for all three items
Cooking time: 10-15 minutes per item
Total time: 25-30 minutes per item

Ingredients

Lamb skilpadjies

• 1 lamb’s caul, cut into squares (10x10cm)
• 500g lamb liver
• 250g lamb mince
• 1 slice of white bread
• ⅓ cup milk
• 1 small onion, grated
• 1 teaspoon ground coriander
• ½ teaspoon grated nutmeg
• A pinch of ground cloves
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oil
• 2 lemons, halved

Skaapstertjies

• 1kg skaapstertjies (sheep’s tails)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon coriander
• 1 bay leaf
• 5 whole cloves
• 500 ml lamb/chicken stock
• 2 lemons, quartered

Basting sauce

• 125 ml tomato sauce
• 2 tablespoons chutney
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine

Saddle chops

• 6-8 lamb saddle chops
• 1 teaspoon salt
• 2 tablespoons balsamic vinegar
• 3 tablespoons moskonfyt
• 1 tablespoon olive oil
• ½ teaspoon salt

Lamb stuffed grapes

• 500g large grapes
• 100g Camembert cheese, cut into small rectangles to fit into the grape incision

RECIPE: Recipe: Lamb braaibroodjies with spicy peach marmalade

Method

Prepare the lamb skilpaadjies

1. Rinse the caul in hot water and soak until soft.
2. Ensure the livers are properly cleaned, removing all tubes and membranes. Rinse in cold water and pat dry. Chop by hand to create a coarse mince, then mix with lamb mince.
3. Soak the bread in milk until soft.
4. Make the filling by adding the bread mixture to the liver, along with all the remaining ingredients except the caul.
5. Spread the caul open on a chopping board and cut into 10 cm squares.
6. Place a heaped spoonful of filling onto each piece of caul and wrap it into a small patty, securing it with toothpicks. Refrigerate until ready to cook.
7. Brush with a little oil to prevent sticking to the braai grid. Braai over medium coals for 15 minutes until the fat is crispy and golden brown.
8. Serve with grilled lemon halves.

Prepare the lamb skaapstertjies

1. Preheat the oven to 180°C. Place the skaapstertjies in a large casserole dish with a tight-fitting lid.
2. Drizzle with olive oil, season with salt and pepper, and sprinkle coriander over. Add the bay leaf and whole cloves. Pour in the lamb or chicken stock and add lemon quarters.
3. Close the casserole and place it in the oven for 30 minutes or cook it in a pressure cooker for 10-15 minutes. Once the tails are cooked, remove them from the dish and let them cool, reserving the leftover stock for a sauce (this can be prepared the day before and stored in the fridge).
4. Cook the skaapstertjies on the braai over hot coals. Place them on the grid and cook for 8-10 minutes, turning regularly to melt the fat and cook until golden brown and crispy.
5. Once they are crispy, baste them with the prepared basting sauce and cook for another 10 minutes until they are sticky and well-glazed. Serve with lemon to squeeze over.

Prepare the basting sauce for the lamb skaapstertjies

1. Mix together the tomato sauce, chutney, tomato paste, Worcestershire sauce, balsamic vinegar, and red wine in a small bowl until well blended. Use as needed.

Prepare the lamb saddle chops

1. Skewer the lamb chops with the fat sides all facing the same way. Season with salt.
2. Cook the chops over medium heat, turning regularly. Once the fat is cooked, baste with the moskonfyt basting sauce and cook until well glazed and brown.

Prepare the moskonfyt basting sauce for the saddle chops

1. Blend together the balsamic vinegar, moskonfyt, olive oil, and salt. Use this mixture to baste the chops.

Prepare the lamb-stuffed grapes

1. Wash and de-stalk the grapes. Make a vertical incision in each grape and fill them with a small piece of Camembert cheese.
2. Place 2-3 stuffed grapes on a small skewer.
3. Put them on a braai grid and braai over medium coals for 2-3 minutes until the cheese melts and oozes out.

Serving the mixed grill

Serve all or any selection of lamb items on a platter with grilled grapes and Camembert stuffing on skewers. Provide lemon quarters to squeeze over the meat, balancing the richness with a touch of citrus.

READ NEXT: Recipe: Munch on lamb burgers with grilled pineapple

Get the Mzansi Flavour newsletter:  A serving of crave-able recipes and handy lifestyle tips.