In a Karoo town huddled between two ancient mountains, a modest chef happy to live the small-town life is cooking the perfect lamb chop.
Master of the lamb chop: Chef Herman Fick with that day’s skaapstertjies and his perfect lamb chops , at Die Blou Nartjie restaurant in Calvinia, Northern Cape. 15 April 2024.
When what you’re eating is a lamb chop, and lamb is your thing, and you’ve been cooking and eating lamb chops all your life, it’s more than a surprise, or even a shock. It’s astounding. Second, and here’s one in the eye for the thousands of braaiers who love to douse their lamb in everything from Worcestershire sauce or rosemary and garlic to lemon and coriander or, heaven forfend, the feared ‘steakhouse sauce’. Because what does Herman Fick, who is most likely the greatest lamb chop chef in the land, cook a lamb loin chop with?Yes, it does. Both of the flat sides, most obviously.
In a nutshell, his advice for cooking a lamb chop is this: “Mess with it as little as possible and braai it on all five sides. One rule, especially for a loin chop, is that it has to be cut thick enough to stand on its bone side by itself.”In 1997 his dad, also Herman, bought the old building, which was once the meeting hall for the Jewish community , the last of whom left the town in the Seventies.
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