Tag: lamb rib recipes

Lamb Rib braai

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Ingredients

  • 1kg Lamb Ribs
  • 1 tbsp of Sumac
  • 1 tbsp Cumin
  • 1 tbsp Mustard Powder
  • 8 tbsp local runny honey
  • 8 tbsp of Worcester sauce
  • 1/2 tbsp Salt

Directions

  1. Heat your BBQ or oven to a medium heat (180 degrees Celsius)
  2. Separate lamb ribs.
  3. Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
  4. Coat the ribs in half of the glaze.
  5. Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
  6. Serve we a little chilli dipping sauce if you are that way inclined

Lamb burger with beetroot salsa

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Ingredients:

  • 500g lamb mince
  • 1 red onion, finely chopped
  • 1 garlic clove, chopped
  • 1/4 cup flat-leaf parsley leaves
  • 3 teaspoons ground cumin
  • 1 cup mint leaves, plus extra to garnish
  • 425g canned baby beetroot, drained
  • 1 tablespoon finely chopped coriander leaves
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 100g soft goat’s cheese
  • Toasted hamburger buns and salad leaves, to serve

Directions

  1. Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
  2. Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
  3. Preheat the grill to high.
  4. Grease a braai and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under on braai grill for about 1 minute until cheese is bubbling.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

Spiced Lamb braai chops with labne, honey and dukkah

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Ingredients

  • 1.5kg lamb shoulder chops
  • 2 cups (560g) labne or natural yoghurt
  • 1/3 cup (115g) runny honey
  • Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

DUKKAH

  • ½ cup (80g) blanched almonds
  • ¼ cup (40g) pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 1 tsp ground sumac
  • ½ tsp dried oregano
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt flakes

MARINADE

  • 2 tbs ground sumac
  • 1 tbs smoked paprika
  • 1 tbs coriander seeds, toasted, ground
  • 1½ tbs cumin seeds, toasted, ground
  • 1 tbs sea salt flakes
  • ½ tsp freshly ground black pepper
  • 1½ tbs finely chopped garlic
  • 1-2 red chillies, finely chopped
  • Finely grated zest and juice of 2 lemons
  • ½ cup (125ml) olive oil

Directions

  1. For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
  2. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
  3. For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven or on braai for 10 minutes or until fragrant and golden brown.
  4. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
  5. Preheat a braai grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
  6. To serve, spread the labne or yoghurt on a platter.
  7. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
  8. Serve with lemon wedges.

Greek salad with lamb meatball

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Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 500g lamb mince
  • 1 1/2 cups (105g) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
  • 2 baby cos, leaves separated
  • 2 roasted capsicums, cut into strips
  • 1 small cucumber, halved lengthways, sliced
  • 1/2 cup mixed marinated olives

Directions

  1. Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
  2. With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
  5. Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
  6. Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
  7. Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
  8. Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.

Lamb and apricot Braai Sosaties

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Ingredients:

  • 900g lamb neck fillet, cut into 1cm discs
  • 1 small red onion, cut into 6-8 wedges and separated into slivers
  • 200g dried apricots

For the marinade

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 cardamom pods
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 3 bay leaves, chopped
  • 1 tsp salt
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 5 tbsp apricot jam
  • 5 tbsp red wine vinegar

Directions

  1. First make the marinade: set a small saucepan over a medium heat, then add the cumin and coriander seeds and cardamom pods.
  2. Toast for a couple of minutes, stirring, until they smell fragrant, then tip into a pestle and mortar and roughly grind.
  3. Pour the oil into the pan, add the chopped onion, bay leaves and salt and cook very gently for 15-20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute.
  4. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a bowl and set aside to cool completely.
  5. Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and keep in the fridge for 24 hours if you have time – longer wouldn’t hurt at all (see Genevieve’s know-how).
  6. When you’re ready to cook, fire up your barbecue ready for direct grilling but, as always, leave a good area of the grill surface with no coals under so you can slide the skewers off the direct heat if they’re cooking too fast.
  7. Thread the lamb pieces onto skewers, alternating with the slivers of onion and apricots.
  8. Lay the skewers on the grill bars over the hot coals and cook for 2-3 minutes on each side – so around 8-12 minutes in total – until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill.

Leg of Lamb braai with chimichurri

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Ingredients

  • 1.2kg (about 2 large) sweet potatoes, cut into thin wedges
  • Olive oil, to drizzle
  • 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
  • 2 bunches spring onions, trimmed

CHIMICHURRI RECIPE

  • 1 cup flat-leaf parsley leaves, chopped
  • 1/4 cup rosemary leaves, chopped
  • 1/2 cup oregano leaves, chopped
  • 1/3 cup thyme leaves, chopped
  • 4 bay leaves
  • 6 garlic cloves, finely chopped
  • 1 teaspoon chilli powder
  • 1 cup (250ml) olive oil
  • 1/2 cup (125ml) sherry vinegar or red wine vinegar

Directions

  1. For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
  2. Preheat the oven to 200°C.
  3. Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
  4. Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
  5. Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
  6. Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.

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Seaweed butter braai Lamb chops

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Ingredients

  • 2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori)
  • 100g unsalted butter, softened
  • 12 lamb cutlets

RADISH AND COS SALAD

  • 2 tbs rice wine vinegar
  • 2 tbs peanut oil
  • 1 tsp sesame oil
  • 150g baby cos leaves
  • 1 bunch radishes, quartered lengthways
  • 1 tsp each black and white sesame seeds

Directions

  1. To make the seaweed butter, soak dried seaweed under cold water for 5 minutes, drain then finely chop. (If using yaki nori, do not soak.)
  2. Combine seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use. Heat a chargrill or barbecue over high heat. Cover lamb with half the butter.
  3. Cook 2-3 minutes a side until charred and cooked through. Remove from heat and rest lightly covered with foil for 5 minutes.
  4. For the salad, combine vinegar and oils and season. Place lettuce and radish in a bowl and drizzle with dressing. Sprinkle over sesame seeds. Top cutlets with extra butter and serve with salad.

Mint Mediterranean Braai Lamb Chops

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Ingredients

  • 2 medium onions, peeled, quartered
  • 1 cup fresh coriander leaves with tender stems
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1 cup fresh mint leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons allspice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ras-el-hanout or garam masala
  • Kosher salt
  • 24 untrimmed lamb rib chops
  • Vegetable oil (for grilling)

Directions

  1. Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.
  2. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
  3. Prepare grill for medium-high heat and oil grate.
  4. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
  5. Best to Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Italian seasoned Lamb braai chops

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Ingredients

Wet Rub

  • 4 Tbsp olive oil
  • 1 Tbsp garlic minced
  • 1/2 Tbsp rosemary chopped finely
  • 1/2 Tbsp dry oregano
  • 1/Tbsp dry basil
  • 1 tsp salt
  • 1 tsp pepper
  • 4 lamb loin chops at room temperature

Reduction

  • 3/4 cup white wine
  • 2 Tbsp butter
  • 1 tsp garlic minced
  • 1 tsp shallots minced

Directions

  1. Preheat braai on low for several minutes until hot.
  2. Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
  3. Increase braai heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the braai. Sear first side of chops undisturbed for 2-4 minutes. Turn over and sear the other side for 2-4 minutes.
  4. Remove lamb chops from braai to a plate.
  5. In a pan. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low sizzle. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
  6. Place chops back into white wine reduction in pan. Pour any remaining juices from the plate into the skillet as well. Turn to coat chops, and leave uncovered, for 10-12 minutes.

Dry BBQ Lamb Rib braai

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Ingredients

The BBQ dry rub : 

  • 1 KG Lamb Rib
  • teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 5TBSP of your favour bbq sauce

Directions

  1. Score the fatty layer of the ribs. Then, the dry spice mixture gets rubbed all over the rack and set aside to sort of meld into the lamb while you heat up the grill.
  2. Heat up your braai to 200C. Then grill the ribs over indirect heat for a total of 40 minutes, 20 minutes on each side.
  3. Brush the lamb ribs with the wet BBQ sauce and grill for another 4-5 minutes on each side to get the outside nicely charred and crispy.
  4. Keep a watchful eye on the ribs during this last phase of grilling as they can easily catch on fire over high heat.
  5. Once charred, remove from grill, leave to rest 3 minutes, and serve!

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