LAMB RIB BRAAI - braai.blog

Moroccan-Style Braaied Lamb Ribs Recipe

Ingredients:

2 racks of lamb ribs
Salt and pepper
1/4 cup olive oil
2 tablespoons harissa paste
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon ground cumin

Instructions:

Preheat your braai to medium-high heat.
Season the lamb ribs with salt and pepper.
In a small bowl, whisk together the olive oil, harissa paste, honey, lemon juice, and ground cumin.
Brush the mixture onto the ribs.
Place the ribs on the braai and cook for 5-7 minutes on each side.
Brush the ribs with additional mixture halfway through cooking.
Remove the ribs from the braai and let them rest for 5 minutes before serving.

Indian-Style Braaied Lamb Ribs Recipe

Indian-Style Braaied Lamb Ribs: A Deliciously Spicy Recipe

If you’re looking for a delicious and spicy way to enjoy lamb ribs, then you’ve come to the right place. Indian-style braaied lamb ribs are a great way to enjoy a flavorful and unique meal. This recipe is sure to be a hit with your family and friends.

To begin, you’ll need to gather the following ingredients:

2 lbs of lamb ribs
1/4 cup of olive oil
1/4 cup of lemon juice
2 tablespoons of garam masala
2 tablespoons of ground cumin
2 tablespoons of ground coriander
1 teaspoon of ground turmeric
1 teaspoon of ground ginger
1 teaspoon of ground cardamom
1 teaspoon of ground cinnamon
1 teaspoon of cayenne pepper
1 teaspoon of black pepper
1 teaspoon of salt

Directions:

Once you have all of your ingredients, it’s time to get started. Begin by preheating your grill to medium-high heat.
Next, mix together the olive oil, lemon juice, garam masala, cumin, coriander, turmeric, ginger, cardamom, cinnamon, cayenne pepper, black pepper, and salt in a small bowl.
Once the mixture is combined, brush the lamb ribs with the mixture. Place the ribs on the preheated grill and cook for about 10 minutes, flipping the ribs every few minutes.
Once the ribs are cooked through, remove them from the grill and let them rest for a few minutes before serving.

Indian-style braaied lamb ribs are a delicious and flavorful way to enjoy lamb. The combination of spices creates a unique and delicious flavor that is sure to be a hit with your family and friends. Enjoy!

Jamaican-Style Braaied Lamb

Jamaican-Style Braaied Lamb Ribs Recipe: A Step-by-Step Guide

Cooking Jamaican-style braaied lamb ribs is a delicious way to enjoy a classic Caribbean dish.

This step-by-step guide will help you create a flavorful and tender meal that your family and friends will love.

Spice Up Your Summer BBQ with Jamaican-Style Braaied Lamb Ribs Recipe

Summer barbecues are a great way to enjoy the warm weather and spend time with family and friends. If you’re looking to spice up your next barbecue, why not try Jamaican-style braaied lamb ribs? This delicious dish is sure to be a hit with your guests.

To make Jamaican-style braaied lamb ribs, you’ll need the following ingredients:

-2 racks of lamb ribs
-1/4 cup of olive oil
-1/4 cup of soy sauce
-1/4 cup of Worcestershire sauce
-1/4 cup of brown sugar
-2 tablespoons of garlic powder
-2 tablespoons of onion powder
-2 tablespoons of smoked paprika
-2 tablespoons of ground allspice
-2 tablespoons of ground ginger
-1 teaspoon of cayenne pepper

Directions

To begin, combine the olive oil, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, allspice, ginger, and cayenne pepper in a large bowl. Mix until all the ingredients are well combined.
Next, place the lamb ribs in a large baking 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.
When you’re ready to cook the ribs, preheat your grill to medium-high heat. Place the ribs on the grill and cook for about 10 minutes per side, or until the ribs are cooked through.
Once the ribs are cooked, remove them from the grill and let them rest for a few minutes before serving. Serve the ribs with your favorite sides and enjoy!
Jamaican-style braaied lamb ribs are sure to be a hit at your next summer barbecue. With its flavorful marinade and tender, juicy ribs, this dish is sure to be a crowd pleaser. So, why not give it a try?

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:

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

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

Moroccan Spiced Lamb Breast Braai

Ingredients:

2 lamb breasts, ribs on

Marinade:

Harissa Sauce:
4 tablespoons mayonnaise
3 tablespoons harissa paste
1 tablespoon honey
1 tablespoon fresh lemon juice
Salt and pepper to taste

Couscous:

1 cup couscous
1 1/4 cups boiling water
1 tablespoon olive oil
1/4 cup raisins
1/4 cup toasted almonds, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro

Instructions:

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!

Chimichurri Braai Lamb Ribs

Ingredients

2 cups sherry vinegar
1/2 cup fresh lemon juice
1/2 cup chopped rosemary sprigs
6 garlic cloves, thinly sliced
4 racks well-trimmed, meaty lamb spareribs (about 5 1/2 pounds), cut in half
Olive oil, for brushing
Kosher salt
Freshly ground pepper

chimichurri

1 1/2 cups packed parsley leaves
4 garlic cloves, coarsely chopped
2 tablespoons packed oregano leaves
1 1/2 tablespoons packed rosemary leaves
1 tablespoon packed thyme leaves
1 fresh bay leaf
1 teaspoon crushed red pepper
3/4 cup extra-virgin olive oil
1/3 cup sherry vinegar
Kosher salt
Freshly ground pepper

Directions

prepare the ribs

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.

Cumin Coriander Braai Lamb Ribs

Ingredients

1/4 cup kosher salt
2 tablespoons light brown sugar
1 tablespoons ground cumin
1 tablespoons ground coriander
1 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
Two 2 1/2- to 3-pound racks of lamb ribs
1 cup apple cider vinegar
2 tablespoons pomegranate molasses

Directions

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.

Allspice & Thyme leg of Lamb Braai

For more similar awesome lamb braai recipes click here! more recipes …

Meat Braai Recipe Ideas, Lamb Braai Recipes Ideas

Ingredients

1.3kg lean butterflied leg of lamb
1 large garlic clove, peeled and finely chopped
4 teaspoons sunflower oil
Grated zest of 2 lemons
2 tablespoons freshly chopped thyme leaves
1-2 teaspoons ground allspice
200g cherry tomatoes, halved
1kg salad potatoes, cooked, drained and quartered
250g green beans, topped, tailed and lightly blanched
1 small bunch lemon thyme or juice of ½ lemon
3 tablespoons extra virgin olive oil
Large bunch freshly chopped parsley

Directions

Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb)
To prepare the rub mix all the ingredients together.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
Meanwhile, mix all the salad ingredients together and season.
Slice the lamb and serve with the salad.

Allspice & Thyme leg of Lamb Braai

For more similar awesome lamb braai recipes click here! more recipes…

Meat Braai Recipe Ideas

Ingredients

1.3kg lean butterflied leg of lamb
1 large garlic clove, peeled and finely chopped
4 teaspoons sunflower oil
Grated zest of 2 lemons
2 tablespoons freshly chopped thyme leaves
1-2 teaspoons ground allspice
200g cherry tomatoes, halved
1kg salad potatoes, cooked, drained and quartered
250g green beans, topped, tailed and lightly blanched
1 small bunch lemon thyme or juice of ½ lemon
3 tablespoons extra virgin olive oil
Large bunch freshly chopped parsley

Directions

Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb)
To prepare the rub mix all the ingredients together.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
Meanwhile, mix all the salad ingredients together and season.
Slice the lamb and serve with the salad.