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Garlic and Herb Braai Lamb Ribs Recipe

Ingredients:

  • 1.5 kg lamb ribs
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Directions:

  1. In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix well to create the marinade.
  2. Place the lamb ribs in a large dish or resealable plastic bag and pour the marinade over them. Make sure all the ribs are coated evenly. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavours to develop.
  3. Preheat the braai (barbecue) to medium-high heat.
  4. Remove the lamb ribs from the marinade, allowing any excess marinade to drip off.
  5. Place the ribs on the braai grill and cook for about 15-20 minutes, turning occasionally, until they are nicely browned and cooked to your desired level of doneness.
  6. Remove the ribs from the braai and let them rest for a few minutes before serving.
  7. Serve the Garlic and Herb Braai Lamb Ribs hot, accompanied by your favourite sides or dipping sauces.

Enjoy the succulent and flavourful Garlic and Herb Braai Lamb Ribs with your friends and family at your next barbecue gathering!

 

 

Garlic and herb braai lamb ribs are a delicious and easy-to-make meal that is sure to please any crowd. This step-by-step guide will show you how to make the perfect garlic and herb braai lamb ribs.

Step 1: Preparing the Ribs
Start by prepping the ribs. Remove any excess fat from the ribs and rinse them in cold water. Pat them dry with a paper towel and season them with salt and pepper.

Step 2: Making the Marinade
In a bowl, mix together garlic, olive oil, rosemary, thyme, oregano, and lemon juice. Add a pinch of salt and pepper to taste.

Step 3: Marinating the Ribs
Place the ribs in a shallow dish and pour the marinade over them. Make sure the ribs are completely covered in the marinade. Cover the dish with plastic wrap and place it in the refrigerator for at least two hours.

Step 4: Prepping the Grill
Prepare the grill for indirect heat. This means that the coals should be placed on one side of the grill and the ribs should be placed on the other side.

Step 5: Cooking the Ribs
Place the ribs on the grill and cook for about 30 minutes, flipping them every 10 minutes. Make sure to baste the ribs with the marinade every time you flip them.

Step 6: Finishing the Ribs
Once the ribs are cooked through, brush them with a mixture of melted butter and garlic. Place them back on the grill for a few minutes to allow the butter and garlic to caramelize.

The Benefits of Adding Garlic and Herbs to Your Braai Lamb RibsGarlic and Herb Braai Lamb Ribs Recipe

Grilling lamb ribs is a popular way to enjoy a delicious meal. Adding garlic and herbs to the ribs can enhance the flavor and make the meal even more enjoyable. Garlic and herbs can add a variety of flavors to the ribs, making them more flavorful and enjoyable.

Garlic is a popular ingredient in many dishes, and it can add a unique flavor to lamb ribs. Garlic has a strong, pungent flavor that can add depth and complexity to the ribs. It can also help to tenderize the meat, making it more succulent and juicy. Garlic can be added to the marinade or rubbed directly onto the ribs before grilling.

Herbs are another great way to add flavor to lamb ribs. Herbs such as rosemary, thyme, oregano, and sage can all be used to enhance the flavor of the ribs. These herbs can be added to the marinade or rubbed directly onto the ribs before grilling. The herbs will infuse the ribs with their flavor, making them even more delicious.

 

Korean BBQ Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  4. Brush the sauce onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional sauce halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.
  8. Spicy BBQ Lamb Ribs:

Honey Mustard BBQ Lamb Ribs

Discover the mouthwatering combination of flavours in our Honey Mustard BBQ Lamb Ribs. These succulent and tender ribs are marinated in an irresistible blend of honey and mustard, then cooked to perfection in a delicious BBQ sauce. Each bite is a burst of flavours, from the sweetness of the honey to the tanginess of the mustard and the richness of the BBQ sauce. Indulge in a unique culinary experience with our Honey Mustard BBQ Lamb Ribs.

Ingredients:

  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup BBQ sauce

Directions:

  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the honey, Dijon mustard, and BBQ sauce.
  4. Brush the honey mustard mixture onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional honey mustard mixture halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.

Milktart Trifle with Amarula

Ingredients:

  • 1 (9-inch) store-bought milktart
  • 1 (10-12 oz) store-bought sponge cake
  • 1 cup whipped cream
  • 1/2 cup Amarula liqueur
  • 1 cup sliced fresh fruit (strawberries, blueberries, or any other fruit of your choice)
  • 1/4 cup toasted almond slivers

Instructions:

  1. Cut the milktart into small pieces.
  2. Cut the sponge cake into small cubes.
  3. In a large glass bowl, start layering the ingredients. Begin with a layer of sponge cake cubes, followed by a drizzle of Amarula, a layer of milktart pieces, then a layer of sliced fruit, and finally a layer of whipped cream. Repeat the layers until all the ingredients are used up, ending with a layer of whipped cream.
  4. Sprinkle toasted almond slivers on top of the whipped cream layer.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
  6. Serve chilled and enjoy the delicious combination of milktart, fruit, sponge cake, whipped cream, and Amarula!

Adding Amarula to this Milktart Trifle recipe adds a unique and delicious twist to this classic South African dessert. The creamy liqueur pairs perfectly with the milktart and fruit flavors, making this dessert even more decadent and indulgent. Give it a try and enjoy!

Caramel milktart

Ingredients:

  • 300g Marie biscuits
  • 150g melted butter
  • 4 cups of milk
  • 1 cup of sugar
  • 1/4 cup of cornstarch
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 1/4 cup of butter
  • 1/2 cup of caramel sauce
  • Cinnamon powder for dusting

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Crush the Marie biscuits into fine crumbs and mix with melted butter until well combined.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  4. In a large saucepan, heat the milk and sugar over medium heat, stirring occasionally until the sugar dissolves.
  5. In a small bowl, whisk together the cornstarch and eggs until smooth.
  6. Slowly pour the egg mixture into the milk mixture, whisking constantly to prevent lumps from forming.
  7. Continue cooking the mixture, stirring constantly, until it thickens and comes to a boil.
  8. Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.
  9. Pour the caramel sauce into the milk mixture and stir until well combined.
  10. Pour the mixture into the prepared pie dish and sprinkle cinnamon powder on top.
  11. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
  12. Remove the tart from the oven and let it cool to room temperature.
  13. Chill the tart in the refrigerator for at least 1 hour before serving.

Enjoy your delicious caramel milk tart with a Marie biscuit crust!

Lemon and Lavender Koeksisters

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, chilled and diced
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon grated lemon zest
  • 1 tablespoon dried lavender flowers
  • Vegetable oil, for frying
  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup honey
  • 1/2 teaspoon grated lemon zest

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Rub in the chilled butter until the mixture resembles fine breadcrumbs.
  2. In a separate bowl, whisk together the milk, egg, lemon zest, and lavender flowers. Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be sticky.
  3. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
  4. Roll the dough out into a rectangle about 1/2 inch thick. Cut into strips about 1/2 inch wide.
  5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the strips of dough, a few at a time, until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
  6. In a saucepan, combine the sugar, water, honey, and lemon zest. Bring to a boil, stirring until the sugar is dissolved. Simmer for 10 minutes.
  7. Dip the koeksisters in the syrup while still warm, turning to coat thoroughly. Let cool on a wire rack.
  8. Serve the koeksisters at room temperature or chilled, with the syrup drizzled over the top.

Enjoy your delicious and fragrant Lemon and Lavender Koeksisters!

Vanilla Coconut Milktart Recipe

Ingredients:

  • 1 cup coconut milk
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 (9 inch) pie crust, baked and cooled
  • Cinnamon, for topping

Instructions:

  1. In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, egg yolks, vanilla extract, and salt. Whisk together until smooth.
  2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
  3. Pour the mixture into the cooled pie crust and smooth out the top with a spatula.
  4. Let the milktart cool to room temperature, then refrigerate for at least 2 hours or until set.
  5. Once the milktart is set, sprinkle cinnamon over the top before serving.

Enjoy your delicious Vanilla Coconut Milktart!

Ginger Carrot Milk Tart with a ginger nut biscuit crust

Ingredients:

  • 200g ginger nut biscuits
  • 100g unsalted butter, melted
  • 1 pre-made pie crust
  • 2 cups whole milk
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 tablespoon grated fresh ginger

Instructions:

  1. Preheat your oven to 180°C/350°F.
  2. Crush the ginger nut biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
  3. Add the melted butter to the biscuit crumbs and mix until fully combined.
  4. Press the biscuit mixture into a 20cm/8-inch tart tin, making sure to spread it evenly across the bottom and up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
  5. In a medium saucepan, heat the whole milk and butter over medium heat until the butter has melted and the mixture is hot but not boiling.
  6. In a separate bowl, whisk together the eggs, sugar, and cornstarch until the mixture is smooth and there are no lumps.
  7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
  9. Remove the mixture from the heat and stir in the vanilla extract, grated carrots, and grated ginger.
  10. Pour the milk mixture into the cooled crust and smooth it out with a spatula.
  11. Bake the tart for 20-25 minutes, or until the filling has set and the top is lightly golden.
  12. Remove the tart from the oven and let it cool to room temperature before slicing and serving. Enjoy!

Mango chilli Milktart

Looking for a unique and flavorful dessert recipe? Try this South African-style Mango and Chilli Milk Tart with a crust made of Marie biscuits!

The sweet and spicy combination of mango and chilli is perfectly balanced by the creamy and rich filling made with whole milk, eggs, and sweetened condensed milk.

The crunchy and buttery biscuit crust adds the perfect textural contrast. This recipe is easy to make and perfect for any occasion. Impress your guests with this delicious and unexpected dessert!:

Ingredients:

  • 200g Marie biscuits
  • 100g unsalted butter, melted
  • 1 can (397g) sweetened condensed milk
  • 2 cups whole milk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 ripe mango, peeled and chopped
  • 1 small red chili, seeds removed and finely chopped

Instructions:

  1. Preheat your oven to 180°C/350°F.
  2. Crush the Marie biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
  3. Add the melted butter to the biscuit crumbs and mix until fully combined.
  4. Press the biscuit mixture into a 20cm/8-inch tart tin, making sure to spread it evenly across the bottom and up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
  5. In a medium saucepan, heat the condensed milk, whole milk, and butter over medium heat until the butter has melted and the mixture is hot but not boiling.
  6. In a separate bowl, whisk together the eggs, sugar, and cornstarch until the mixture is smooth and there are no lumps.
  7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
  9. Remove the mixture from the heat and stir in the vanilla extract.
  10. Pour the milk mixture into the cooled crust and smooth it out with a spatula.
  11. Combine the chopped mango and chili and sprinkle them over the top of the milk mixture.
  12. Bake the tart for 20-25 minutes, or until the filling has set and the top is lightly golden.
  13. Remove the tart from the oven and let it cool to room temperature before slicing and serving. Enjoy!

Chocolate Milktart

Ingredients:

  • 1 cup flour
  • ½ cup sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • ⅔ cup sugar
  • ⅓ cup cocoa powder
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, sugar, cocoa powder, cornstarch, baking powder, and salt.
  3. Add the melted butter, egg, and vanilla extract to the mixing bowl and stir until a soft dough forms.
  4. Press the dough into the bottom and up the sides of a greased 9-inch pie dish.
  5. Bake the crust for 15-20 minutes, or until firm.
  6. While the crust is baking, prepare the filling. In a saucepan over medium heat, combine the milk and 2 tablespoons of butter. Bring to a simmer.
  7. In a mixing bowl, combine the flour, sugar, and cocoa powder. Gradually add the beaten eggs and vanilla extract, stirring until smooth.
  8. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  9. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.
  10. Pour the chocolate mixture into the baked crust and smooth the surface.
  11. Refrigerate the chocolate milktart for at least 2 hours before serving.
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