lamb tails

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INGREDIENTS

10 lamb tails

2 cups vegetable stock

1 sprig fresh rosemary

Small bunch fresh thyme

1Tbsp crushed garlic and ginger

4 Tbsp soy sauce

1/2 cup plum sauce

1 small lime

Handful micro herbs

METHOD

1. Boil the lamb tails in vegetable stock in a large saucepan. Add the fresh herbs and crushed garlic and ginger to the stock. Cook for approximately 1 hour or until he tails are tender

2. Once all the water has reduced, add the plum sauce and soy sauce. Sauté in the natural lamb fat for 5 minutes

3. Remove from heat and place on a platter. You may brush the remaining sauce in the sauce on the lamb tails for a shinier and more juicy finish. Squeeze the lime juice of half a lime. Cut the other half into quarters and garnish with them.

4. Sprinkle fresh micro herbs as garnish.