The winner of the sixth season of Masterchef South Africa is Andrew Benjamin, also known as Benjie Baby from his time on this popular televised culinary competition in which aspiring chefs go up against one another. Being the first winner from the Northern Cape, he did his province, the city of Kimberley and his signature style of cooking proud.

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Benjamin shared his lamb rib recipe with NoordkaapBulletin, showcasing one of his strong suits: preparing food over an open fire.

Benjie’s deboned lamb rib

Ingredients

1 deboned lamb rib

juice from 1 lemon

salt

pepper

3 garlic cloves, chopped

1 tablespoon ground coriander

2 sprigs rosemary

a handful of fresh oregano

1 red onion, sliced

1 cup of white wine

1 cup water

Method

Place the lamb rib on a chopping board and season generously with lemon juice, coriander, salt and pepper on both sides.

Lay the rib flat. Add rosemary, garlic, oregano and red onion in a layer. Start from one side and gently roll the rib tightly. Use string to tie the rib roll and secure it, making sure the stuffing will not fall out.

Place the whole roll into your potjie, add some with wine and water, and  braise on the fire with the lid on top of the potjie for about 45 minutes to 1 hour.

Remove from the potjie, let it cool down for a bit and braai over medium to hot coals for a few minutes to render the fat and make the roll nice an crispy. Serve with fresh lemon juice, tender stem broccoli, roasted potatoes and savory rice.