Lamb Wheels with Krummelpap & Sheba

A tender, flavourful lamb dish that ‘s perfect for a family meal

INGREDIENTS:

Lamb Wheels

• 1kg lamb wheels
• Braai salt
• Jimmy’s Basting Sauce, to baste

Krummelpap

• 3cups growwe braai pap
• 3 cups boiling water
• Salt to taste

Sheba

• 2cans chopped Tomato
• 1 onion, finely chopped
• 4 cloves fresh garlic, minced
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp onion powder
• 2 tbsp sugar
• 1/2 bottle Razias Pickle chilli sauce
• Olive oil
• Salt & Pepper to taste

METHOD:

Lamb first – always

Get your Lamb and Legacy wheels straight over medium-hot coals. Salt them on the braai as they cook. Turn regularly until beautifully caramelised and cooked through. In the last few minutes, baste generously with Jimmy’s and let it catch just enough to char at the edges. Rest off the heat.

The Pap

Once the Lamb is done, get your potjie on the coals. Add the boiling water and salt and bring back to the boil. Now pour the pap in one go – no stirring. It should sit on top of the water like a iceberg. Lid on for 20 minutes, leave it completely alone. When the time is up, break apart with a fork until crumbly and even. Lid back on, move the potjie off the heat and let it rest for 45 minutes. The resting part is important.

Sheba – last on

Heat a splash of olive oil in a skillet on the braai. Fry the onion until soft, then add the fresh garlic. Add the garlic powder, oregano, onion powder, salt and pepper and fry for a minute until fragrant. Stir in Razias Pickle chilli sauce and let it fry for another minute. Tip the tomatoes, add sugar and simmer until thick and saucy – about 10-15 minutes

HOW TO SERVE:

Heap of Pap, Sheba spooned over, Wheels on the side.

WHAT CUTS ARE USED:

Lamb Flank Wheels

Lamb and Legacy collaboration with Guy with a Braai