A dish Achim loves so much, that he's known to order two portions for lunch and nothing else!
Nothing says winter like Pinot Noir, and on the food side, anything roasted makes winter worth it! Chef Nic van Wyk’s lamb rib is sure to get you repeat orders. This dish artfully paired with our founder, Achim von Arnim’s favourite red wine, Haute Cabrière Pinot Noir Réserve.
Enjoy making this at home, and visit our restaurant once we reopen later this month to enjoy it with our view.
- 2 kgs lamb rib, on the bone
- Salt & pepper to taste
- 30 ml whole, dry coriander, cracked
- Fine coriander, to taste
- 30 ml apricot jam
- 30 ml sherry vinegar
- 4 corn on the cob
- 50 g butter
- 500 g baby potatoes, if serving as a main
For the lamb rib | Preheat an oven to 160°C. Season the rib with salt, pepper and cracked coriander on both sides. Add to a roasting dish and cook for around 2.5 hours, until crispy on the outside. Set the lamb aside and keep the fatty roasting liquid in the dish.
While the liquid is still warm, to make into a dressing, add the sherry vinegar and apricot jam and stir until well-combined. Fine coriander can be added to taste. Transfer to a small pot, the dressing may set, reheat before serving if required.
Once the rib has cooled a bit, cut into portions, each portion should have a bone in. Keep warm or add to a roasting dish, brush with set aside dressing and reheat when about to serve.
For the corn | Clean & then boil in salted water until cooked. Cut the kernels from the cob, add to a pot, and add some butter and salt to taste.
Optional | For the potatoes | Boil the potatoes until cooked.
To plate | Spoon corn onto each plate, add a couple ribs, add some more dressing on top and finally add the baby potatoes if serving as a main.