Spiced Lamb Rib braai

Spiced Lamb braai chops with labne, honey and dukkah
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Ingredients

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1.8kg Lamb Ribs
  • 2 tbsp olive oil

Yoghurt sauce

  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped tarragon
  • 1 tsp finely chopped rosemary
  • 1 lemon, rind finely grated, juiced

Directions

  1. Preheat braai to 150°C .
  2. Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
  3. Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
  4. Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
  5. Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
  6. Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.
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