Grilled Rack of Lamb, Butternut Vegetable Trio, Tomatoes, Eggplant, Miliepap Balls

Grill the loaf for about 10 minutes. Dig a hole in the ground (approx. 50 cm deep). Fill the hole with hot coal. Put the grilled rack of lamb in a shallow Poitjie saucepan - close the saucepan with the lid. Place the pot on the coals in the hole and put coals on top again. Cook for about 30 minutes. Then take it out and let it stand for about 10 minutes. Cut into ribs and place on the plates.

Boil 2 cups of ip Millipap ‘(corn porridge) with 2 cups of water and stir constantly until the mixture is quite hard. Put the lid on and let it stand for a few hours. About 1 hour before eating, cut the onions into small cubes and sauté with the parsley. Mix with the pap and leave to stand again. For eating, shape the pap into small balls in your hand and turn in the poppy seeds & sesame. Put them all in the pan and fry them lightly.

Wash and dry the thyme and rosemary. Then pluck the individual leaves off the bar and finely chop them with a knife. Mix with the salt under the butter and refrigerate. Then later form small balls and place on the meat.

Pour hot water over the sun-dried tomatoes, let them steep for about 2 minutes and then drain in a colander. Pour into a glass with the ingredients above and shake well. Prepare 24 hours before use.

Peel the butternut, clean it and cut it into cubes (approx. 1cm x 1cm). Mix with the above ingredients in an ovenproof dish and season the pumpkin king spice. Cook in the hot oven for about 30-40 minutes, turning the mixture over and over again.

Wash the eggplants and cut them into slices. Place in an ovenproof dish and brush with olive oil. Grill and brush with olive oil every 10 minutes until cooked (approx. 40 minutes). Mix all vegetables and put them in the warm oven again until everything is warm to hot. Arrange the meat with the herb butter, the vegetables and the millipap balls on the plate.