Lamb rib rack with lemon, rosemary and coriander rub recipe by Frans Smit served with caramelised boerpampoen paired with CWG Auction Reserve Spier Merlot.
Ingredients
1 rack of ribs (1-1.5 kg)
Rub
20 g fresh rosemary, chopped
60 ml freshly squeezed lemon juice
2 cloves garlic, crushed
60 ml olive oil
30 ml ground coriander
ground black pepper
Oryx desert salt
Recipe
Serves 6-8
Mix all the rub ingredients together in a bowl. Rub the ribs with the mixture. Place in a container and leave to marinate for 24 hours in the fridge or any very cool place.
Place the rib rack in a closed braai grid and hang vertically over the coals. Do this while you braai and snack on your other meats. This ensures long, slow cooking. Add fresh lemon halves and rosemary branches to the coals to give extra flavour to the meat.
Slice the rack of ribs and serve with caramelised boerpampoen [South African flat white pumpkin]
Caramelised Boerpampoen
½ boerpampoen
100 g butter salt
brown sugar cinnamon sticks
Preheat the oven to 180°C. Cut the pumpkin into slices resembling a sekelmaan [crescent moon) and scoop out the seeds. Place the slices in a roasting pan with toppings of butter, salt, sugar, and cinnamon sticks. Bake for about 30 minutes or until the pumpkin is tender when pierced with a sharp knife and the sugar is caramelised.
Wine Pairing
CWG Auction Reserve Spier Merlot
Cook’s Note
'Oryx desert salt comes from the Kalahari. Three underground streams flow over 280 million-year-old Dwyka rock formations, leaching out minerals, trace elements, and salt. They converge in an underground lake from where the brine is pumped out, sun-dried, and packaged. It has a strong, distinctive taste.'