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Ingredients

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Method:

  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    12 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • Water (boiling) 1 l
  • 1 kg Lamb riblets
  • 350 g Onions (chopped)
  • 20 g Chinese five spice blend
  • 4 Bay leaves
  • Knorr Demi Glace Sauce
    Knorr Demi Glace Sauce
    100 g
    Added to cart: Knorr Demi Glace Sauce

Preparation

  1. Method:

    • Pre-heat the oven to 160 °C.
    • Add the 6 teabags to the boiling water (break open 3 teabags) and allow to infuse for 15 minutes. Remove the teabags.
    • In a heavy-based pot, fry off the lamb riblets in batches. Remove from the pot and set aside.
    • Using the same pot, fry off the onions in the leftover oil and add the Chinese five spice blend and bay leaves – fry for 1 minute. Add the lamb back to the pot and mix well.
    • Whisk the Joko Rooibos and Knorr Demi-Glace together and add to the lamb mixture. Stir and pour into a roasting tray, cover tightly with foil and cook for 2 hours.