Karoo lamb (1 saddle of ±2kg, deboned into fillets)
bones from the lamb
600g carrots (peeled and cut into quarters)
1 small onion (peeled and roughly chopped)
1 celery stick
thyme (small bunch)
1 tsp tomato paste
1 litre milk
310g unsalted butter (cut into small blocks)
salt and pepper
Season the meat with salt, pepper, a few chopped thyme leaves, and 10ml olive oil and set aside to draw flavour.
For the carrot puree, simmer 500g of carrots in milk until very soft, strain and then discard the milk. While the carrots are still hot, place them in a blender and puree at high speed. Add the 250g blocks of butter a few at a time until all the butter is absorbed. Season with salt and pepper to taste and set aside in a warm place.
Roast the bones in the oven for 45 minutes until well browned. Add all the remaining vegetables and tomato paste. Brown for a further 2 – 4 minutes, then place everything into a deep saucepan and cover with cold water. Add ¾ of the thyme. Bring to the boil, then simmer for an hour. Keep topping up the water and skim the foam and fat from the surface.
Strain through a fine sieve into a clean saucepan on heat and reduce to 200ml of concentrated stock. Heat to simmering point, add the remaining thyme and butter, whisk vigorously and season to taste. Keep warm.
Roast the meat in the oven or on the braai to your preference. When ready to serve, slice the meat and plate with the carrot puree and thyme jus.
Cooks in: 2 hours
Pairs well with Survivor Pinotage.