Lamb Rib by Charlotte Roux – Dine van Zyl

Charlotte le Roux's Roast Lamb Rib

Charlotte le Roux’s Roast Lamb Rib

Former Springbok player, Mannetjies Roux, did not fear his opponents (he broke one player’s jaw), or protesters (he kicked one in the buttocks and hurled the ball at another).

From 1960 onwards, Mannetjies Roux played in the positions of wing and centre for the Springboks, and he was fast and a tenacious defender.

Dine van Zyl with Mannetjies Roux

Dine van Zyl with Mannetjies Roux

Mannetjies farmed sheep in the Victoria West district. He and Charlotte a guesthouse where Charlotte cooked her famous Karoo dishes.

Karoo lambs eat herb bushes in the veld, which gives their meat an exceptional flavour. Karoo meat is also organic; the sheep live off the veld and do not get antibiotics or growth hormones. They walk the veld, looking for a patch of grass or a bush to nibble.

Such good-quality meat should not be seasoned to death.

First of all, Mannetjies cuts slits in the sides, between the ribs, so that the ribs will be easy to separate at table. If you cannot do this yourself, ask the butcher to do it for you.

Charlotte serves Stewed whole peaches, Old-fashioned bean stew and Sweet and sour beetroot with the lamb rib ‒ as well as potatoes, beautifully browned in the mutton fat.

It is not that I want to single out Charlotte’s cooking, but she does make the most delicious food. Her leg of lamb cooked in the oven and her lamb rib cannot be equalled.” – Mannetjies Roux.

Charlotte’s Lamb Ribs
1 large rib of lamb
125 ml (½ c) grape vinegar
1,25 ml (¼ t) finely ground white pepper
30 ml (2 T) coarsely ground coriander
30 ml (2 T) coarse salt
6 potatoes, halved
2 whole onions
flour for sprinkling
45 ml (3 T) mutton fat

Cut the rib of lamb as Mannetjies does it.
Sprinkle half the grape vinegar over the ribs.
Sprinkle half the white pepper over, coriander and salt and rub them in.
Turn the meat over and repeat the process.
Add the potatoes and onions and sprinkle the flour over the meat and the potatoes.
Spoon a little mutton fat onto each potato and on the ribs and bake at 180 ºC for 1½ hours.

Recipe from: Dine van Zyl’s “The Great Boerekos Book 2”. Click here to read my review.

Michael’s wine recommendation – click here

Place in the Sun Cabernet Sauvignon 2013

Place in the Sun Cabernet Sauvignon 2013

Dine Van Zyl - Boerekos Legend

Dine Van Zyl – Boerekos Legend

I have known Dine van Zyl for a number of years, her father was the legendary Pon van Zyl, the revered winemaker at Robertson Winery. Dine, in my view is a National Living Treasure – a multi awarded exponent of her craft. She is a much-awarded multi-media person, publisher and writer, broadcaster and television personality – her programme “Boerekos met Dine van Zyl” is well worth watching.

She is a leading South African repository of knowledge of Boerekos. Her books, apart from two works of fiction, are all about Boerekos, from her first publication Potjiekos, an enchanting and informative little book, to her magnum opus Die Groot Boerekosboek, in two volumes and available in English.

Dine lives in Rooi Els with her husband Graham and their fur children.

Do visit her website. You can buy her books there, and sign up for her fabulous, highly person weekly newsletter, which always starts my weekend off the right way – thinking if food.  Click here.

 

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