In a small bowl, whisk together the onion, garlic, allspice, thyme, cinnamon, nutmeg, brown sugar, lime juice, soy sauce, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
Brush the glaze all over the lamb ribs and continue to cook for an additional 5-7 minutes per side, or until the ribs are cooked to your desired level of doneness.
Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!
In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!
In a small bowl, mix together the cumin, coriander, cinnamon, paprika, saffron, salt, garlic, preserved lemon, and olive oil to make a paste. Rub the paste over the lamb breasts, cover, and refrigerate for at least 4 hours or overnight.
Prepare a grill with a lid for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
Put the lamb breast skin-side down on the cooler side of the grill and put the lid on. Set the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Cook for 3 hours, turning every 45 minutes, until the meat has shrunk away from the bones, is tender and the skin is crisp.
While the lamb is cooking, prepare the couscous. In a medium bowl, combine the couscous, boiling water, and olive oil. Cover and let sit for 5-10 minutes, or until the couscous has absorbed all the water. Fluff the couscous with a fork and stir in the raisins, almonds, parsley, and cilantro.
To make the harissa sauce, mix together the mayonnaise, harissa paste, honey, lemon juice, salt, and pepper in a small bowl. Adjust the seasoning to taste.
To serve, slice the lamb breast following the rib bones and serve with the couscous and harissa sauce. Garnish with fresh cilantro and lemon wedges, if desired. Enjoy the delicious flavors of Moroccan cuisine!
Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.
Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined.
Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.
Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt.
Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds.
Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.
Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot braai.
Cook, undisturbed, until browned and a thermometer registers 65C (for medium-rare), about 4 minutes per side.
Using tongs, turn lamb chops on their edges, leaning lamb chops against sides of skillet to keep them stable, if needed, and cook, turning until all edges are browned and fat is rendered, 3 to 5 minutes.
Transfer to a cutting board, and let rest 5 minutes.
Cut each lamb chop in half between ribs, and transfer, cut side up, to a serving platter. Spoon remaining cilantro mixture over lamb chops, and serve.
In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic. Pour the marinade into two large, resealable plastic bags.
Add the ribs, seal the bags and turn to coat the ribs. Let the ribs marinate at room temperature for 1 hour, turning the bags halfway through.
meanwhile, make the chimichurri
In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped.
Add the olive oil and vinegar and pulse to combine. Season the chimichurri with salt and pepper and transfer to a bowl.
Light a braai. Remove the ribs from the marinade. Scrape off the garlic and rosemary and pat the ribs dry with paper towels.
Brush the ribs with oil and season with salt and pepper.
Grill the ribs over moderately high heat, turning, until nicely charred outside and medium-rare, 10 to 12 minutes. Transfer to a platter and serve with the chimichurri.
In a bowl, mix the salt with the sugar, cumin, coriander, pepper and cinnamon.
Transfer 2 tablespoons of the rub to a medium bowl.
In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat. Let stand at room temperature for 1 hour.
Light a gas grill. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.
Transfer the lamb ribs meaty side down to the braai and cook over moderately low heat, turning once, until lightly charred all over, 7 to 10 minutes.
Reduce the heat to low and grill, turning and basting with the sauce every 10 minutes, until the meat is very tender and nicely charred, 1 hour and 30 minutes.
Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.
In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
Meanwhile, preheat braai to 250°c.
Cover and Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 80°c.
Tent with foil and let rest 15 minutes before carving into chops.
Sprinkle with parsley and serve with lemon wedges.
