Serves 4

    1 saddle of Karoo lamb, +- 2kg, deboned into fillets

    (Ask you butcher to cut the bones into small pieces.)

    Season the meat with salt, pepper, a few chopped thyme leaves and a soupspoon of olive oil.

    Roast the meat on a braai or fry in a pan to the desired degree of doneness.

    Carrot puree

    500g small carrots, peeled and cut into quarters

    1 litre milk

    250g unsalted butter, cut into small blocks

    Simmer the carrots in milk in a saucepan until very soft. Strain all the milk away and discard. While they are still hot, place the cooked carrots in a blender and puree at high speed. Add the blocks of butter a few at a time until all the butter is amalagamted. Season with salt and fine white pepper. Set aside in a warm place.

    Thyme jus

    Bones from the lamb

    Olive oil

    1 small onion, peeled and roughly chopped

    1 medium carrot, peeled and roughly chopped

    1 celery stick

    1 teaspoon tomato paste

    Small bunch of thyme

    60g butter

    Salt & pepper

    Roast the bones in the oven for +-40minutes until well browned. Add all the vegetables and tomato paste. Brown for a further two-four minutes. Place everything into a deep saucepan and cover with cold water. Add 3/4 of the thyme. Bring to the boil, then simmer for an hour. As the water evaporates, keep topping up with fresh water and skim off any foam and fat that comes to the surface. Strain though a fine sieve into a clean saucepan. Return to heat and reduce to 200ml of concentrated stock. (Up to this point, the sauce can be made several days in advance and kept refrigerated.) Heat to simmering point. Add the rest of thyme as well as the butter. Whisk vigorously and season to taste. Keep warm.

    To serve

    Slice the meat and serve with the carrot puree and thyme jus.

    - Christophe Dehosse, Klein Joostenberg Bistro


    The Muldersvlei bowl on the rim of the Simonsberg foothills is known for the quality of both its red and white wines. These spicy Shiraz bottlings, two with an aromatic Viognier component, are the perfect foil for this classic lamb dish.

    De Meye Shiraz

    Ernst & Co Shiraz-Viognier

    Hoopenberg Shiraz

    Joostenberg Shiraz-Viognier