Pork in Lamb flap Roll

Name: Pork in Lamb flap Roll
Cuisine: South African
Ingredients: 1 kg Lamb flap; 1 kg Pork ribeye; Salt and Pepper; 7,5 ml dried Origanum; 2,5 ml Aribata spice; 3 Lemon's zest; 10 Anchovy fillets; Olive oil; 4 Onions, sliced thick; 6 Garlic cloves, smashed but not crushed; 15 ml Capers; 200 g black Olives; 500 ml white Wine; 2 x 400g tins of whole peeled Tomatoes

Sean Strydom @Sean_Strydom

Port Elizabeth

Pork in Lamb flap Roll

Sean Strydom @Sean_Strydom

Saved

Ingredients

1 kgLamb flap
1 kgPork ribeye
Salt and Pepper
7,5 mldried Origanum
2,5 mlAribata spice
3Lemon's zest
10Anchovy fillets
Olive oil
4Onions, sliced thick
How to dice an onion with no tears
6Garlic cloves, smashed but not crushed
15 mlCapers
200 gblack Olives
500 mlwhite Wine
2x 400g tins of whole peeled Tomatoes

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Steps

1

Half the lamb flap across its width and place lamb skin down, cut pork in 2 cm slices and evenly cover the lamb. Season lightly with salt and pepper, sprinkle 1/2 tsp Origanum, 1/4 tsp Aribata spice and zest of 1 lemon over each of the two rolls and place anchovies evenly over the herbs and spices.
2

Roll up the pork/lanb and tie with butcher's string at ends and in the middle. Wrap in cling film and chill in refrigerator from 30 min to overnight.
3

Preheat oven at 170 °C.
4

Heat olive oil in a Dutch Oven and brown the meat roll on each side. Remove meat rolls and put aside.
5

Add more olive oil and fry garlic and onions. Add capers, 1/2 tsp Origanum, zest from the 3rd lemon and fry till capers pop then deglaze with white wine and bring to the boil.
6

Add tomatoes and puncture. Add olives.
7

Place rolls in the boiling stew, put on lid and place in the oven on 170°C for 2.5 to 3 hours.
8

Once cooked, remove string from rolls, slice thickly and serve with sauce, wilted spinach and enjoy with a South African Red Wine