I found these succulent and tender free range lamb ribs from our local grocer. We South Africans really don’t need much of a reason to get outside and socialize in front of a large open fire, therefor we prepared these beautiful ribs outside on the braai.🔥🔥
Ingredients:
Lamb ribs🥩🥩
Garlic 🧄
Rosemary
Lemon zest 🍋
Salt 🧂
Freshly ground pepper
Olive oil
Instructions:
Combine the lemon, garlic, olive oil and rosemary, to form a basting and generously apply to the lamb ribs. Season with salt and pepper to taste.
🔥🔥The coals should be medium heat when adding the lamb ribs. Cook them for about an hour and a half, turning the ribs over periodically, until the ribs are cooked through on both sides. Baste with the marinade while cooking.
The fatty side should be crispy and caramelized, the lamb pink and juicy.
🥖We served a lip-smacking garlic bread on the side, because as my partner says:
...Bread and meat is all you need!!!
Thank you for the Hive Top Chef contest @qurator! 🤤🤤 my mouth watered making these delectable ribs!
If you would like to enter this Hive Top Chef challenge, here is the link for the contest: @qurator/qurators-hive-top-chef-or-lovely-lamb