Spicy Fig and Lamb Bacon Rolls
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INGREDIENTS
Lamb Bacon
1000 g Lamb riblets
20 mL Peppercorns, black
20 mL Coriander seeds
10 mL Fennel seeds
10 mL Cumin seeds
275 g Sugar, brown
170 g Salt, course
15 mL Salt, Pink Himalayan
6 Garlic cloves
3 Thyme sprigs
4 Bay leaves
2 Rosemary sprigs
20 mL Paprika, smoked
5 mL Cayenne pepper
4 L Water
30 mL Liquid smoke
For the glaze
60 g Spicy fig and lamb bacon jam
24 g Sugar, granulated, white
125 mL Bone Broth
Rolls
5 g Yeast, instant, dry
188 mL Bone Broth, warm lamb
60 mL Sugar, granulated white
60 g Margarine, softened
3 mL Salt, ground
2 Eggs
370 g Bread Flour, white
93 g Flour, chickpea
10 mL Vanilla essence
15 mL Cinnamon
Figs
100 g Figs, dried
225 g Figs, fresh
90 mL Sugar, granulated, white
83 mL Bone broth, lamb
20 mL Lemon juice, fresh
5 mL Vanilla essence
200 g Lamb Bacon
2 Chilies, whole, deseeded
10 mL Salt, ground
METHOD
Lamb Bacon Brine
Using a frying pan, dry roast the black peppercorns, coriander seeds, fennel seeds and cumin seeds over a medium heat for 3 – 4 minutes.
Remove the spices from the pan and add to a large pot along with 1 litre of water, the brown sugar, flaky sea salt and pink Himalayan salt.
Bring the brine mixture to the boil whisking to dissolve the salt and sugar. Once they are dissolved add the remaining ingredients
Remove from the heat and add the remaining 3 litres of cold water and allow to cool to room temperature.
Place the lamb riblets in a plastic container (do not use a metal container), cover with the brine and marinate in the fridge for 24 hours.
Remove from the brine and cook the ribs using the braising method.
Lamb Bacon braising
Preheat the oven to 180°C.
Place the lamb ribs in a large casserole dish with the rib bones facing up. Add enough of the brining liquid into the casserole dish to just cover the ribs and place tinfoil over the container.
Place in the oven and cook for 2-3 hours until the ribs are tender and cooked through.
Remove the ribs from the braising liquid and place on a flat tray.
Allow to slightly cool and carefully pull each of the rib bones out of the meat. The deboned lamb ribs can be stored in the fridge until you need to make the lamb bacon.