Tangy Lemon and Herb Lamb Braai

Tangy Lemon and Herb Lamb Braai

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  • 1 kg (2lbs) lamb ribs
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tbsp dried mixed herbs
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 2 tsp salt
  • 1 tsp pepper


  1. Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
  2. Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge. 
  3. Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
  4. Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons. 
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