Recipes LAMB RIBS ON THE BRAAI WITH WARM SUMP SALAD
LAMB RIBS ON THE BRAAI WITH WARM SUMP SALAD
Samp is a South African culinary staple, but you’ve probably never seen it dressed up like this before – served as a salad! We’re combining it with plump lamb ribs, done on the braai of course. It’s the perfect combo to celebrate with this Heritage Day.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- FOR THE SAMP SALAD
- 2 cups samp, cooked according to package instructions – it takes about 1,5 to 2 hours (NB: note that samp must also be soaked in water overnight before you can cook it)
- 1 red onion, finely chopped
- 2 Tbsp olive oil
- 1 fat garlic clove, finely minced
- 1 red chilli, deseeded and finely chopped
- 2 Tbsp Cape Herb & Spice TACO SPICE
- handful (20g punnet) of flatleaf parsley, finely chopped
- handful (20g punnet) of coriander, finely chopped
- FOR THE LAMB RIBS
- 200g punnet cherry tomatoes, halved
- 1,2kg lamb ribs
- 1 cup corn
- Cape Herb & Spice SMOKY BBQ BRAAI
- 1 green pepper, deseeded and diced
- 1 Tbsp runny honey
- 2 Tbsp olive oil
- 1 Tbsp dark soy sauce
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- large pinch of salt
- METHOD -
To make the samp salad, add 2 Tbsp of olive oil to a frying pan along with the red onion. Fry gently over low heat for a few minutes until the onion just starts softening. Add the garlic, chilli and Taco spice and fry for another minute or two. Add the cooked samp and stir until well mixed. Remove from heat and add the rest of the salad ingredients. Whisk together 2 Tbsp olive oil with the red wine vinegar and a generous pinch of salt and pour it over the warm samp salad.
To make a baste for the ribs, stir together the honey, soy, Worcesterhire and tomato sauce and give it a generous dusting of our Cape Herb & Spice Smokey BBQ Braai Seasoning.
Also generously dust the ribs all over with more Cape Herb & Spice Smokey BBQ Braai Seasoning. Place ribs over hots coals and braai until done to your liking. Paint the ribs with the baste for the final ten minutes of cooking.
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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