Leg of lamb with Honey Balsamic Shallots – Tracy Foulkes

Tracy Foulkess Leg of Lamb with Honey Balsamic ShallotsTracy Foulkes’s Leg of Lamb
with Honey Balsamic Shallots

Trust Tracy Foulkes of NOMU Foods, former TV Chef, to come up with a truly simple mid-week supper that sits on the right side of utter deliciousness.  This is it.  The lamb and the umami flavours of the honey Balsamic Shallots work so well with the fabulous Morgenster Reserve 2009.

Leg of lamb with Honey Balsamic Shallots

Leg of lamb, deboned
NoMU Extra Virgin Olive Oil
3 tbsp NoMU Lamb or Roast Rub
NoMU Sea Salt
NoMU Black Pepper
A few sprigs Rosemary (optional)
6 smashed garlic cloves (optional)
strips of lemon zest
Honey Balsamic Shallots
Tzatziki, read made
Mini Pita Breads, ready made

Marinate the lamb overnight in olive oil, rosemary, garlic, lemon zest and NoMU Rub. Bring the lamb to room temperature before braaing over medium hot coals until medium or cooked to your preference. Allow to rest.

Toast the mini pita breads over the coals until warm and golden. Slice the lamb and season with salt & pepper. Serve warm with honey balsamic shallots, warm pita breads and tzatziki.

Tracy Foulkess Honey Balsamic ShallotsTracy Foulkes’s Honey Balsamic Shallots

Honey Balsamic Shallots

This dressing is also perfect for chicken drumsticks or pork sausages for the kids. And if there are any onions left over, add them to your sarmie the next day!

½ cup balsamic vinegar
50g honey
1 tsp grated ginger
1kg shallots, peeled with root section intact
5 cloves of garlic, crushed
5 sprigs of thyme,
NoMU Extra Virgin Olive Oil
NoMU Sea Salt
NoMU Black Pepper

Combine the balsamic vinegar, honey and ginger over a low heat until the mixture has reduced by a third and coats the back of a spoon. Place the shallots and garlic in foil (shiny side in). Sprinkle the thyme leaves over the shallots. Drizzle with olive oil and season with NoMU Just Salt and Just Pepper. Drizzle with honey balsamic glaze, seal tightly and cook over the coals until soft, sticky and caramelized.

This can also be done in the oven; cover with foil and roast at 180˚C for 30 minutes then remove the foil and continue cooking until browned and yummy.

Michael’s wine recommendation – CLICK HERE

Morgenster Reserve 2009

TracyTracy Foulkes

Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.

Click here to go to the NOMU website


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