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Recipes HERBED LAMB RIBS

HERBED LAMB RIBS

Prep 30-60 mins
Cooking 20-30 mins
Serves 2

Small lamb ribs are always a finger-licking winner, especially when done on the braai. They’re good as is, with just a shake of our super handy Cape Herb & Spice S&P Shaker Seasoning. But, liberal lashings of our new gluten free Cape Herb & Spice Tastebud HERBED spice blend will make them even better! Packed with thyme, rosemary, basil, marjoram, coriander, ginger and loads of other good things, how could it not be fab? We used it as a dry rub for our lamb ribs, and also to make a cheeky little basting sauce. And because more is more, we served these ribs up with braai-blistered vine tomatoes and lemons.

- WHAT YOU WILL NEED -

  • 800g lamb ribs
  • Dusting of TASTEBUD HERBED
  • 3 Tbsp tomato sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp runny honey

- METHOD -

Dust the lamb ribs with Cape Herb & Spice Tastebud HERBED Seasoning and set aside for 30-60 minutes. Brush ribs lightly with olive oil and place on a hot braai or under the grill element of your oven. Turn often and cook until done to your liking. Mix together the tomato sauce, lemon juice, honey and half a teaspoon of the Cape Herb & Spice Tastebud HERBED spice blend and generously paint the ribs for the final 15 minutes of cooking. (If you do it earlier, the basting sauce will burn.)

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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