Bar-B-Q Lamb

To barbeque:

• We sometimes marinade the chops or ribs in lemon juice and olive oil for about an hour before we bbq them.

 

• You can use any spices or seasoning that you enjoy.

 

• We slow roast the whole rib next to the fire for about an hour while rotating it slowly and constantly.

 

• We bbq the chops and ribs and sometimes we debone the leg of lamb and slowing bbq it as well.

 

• We bbq over open coals – not gas, but gas can also be used.

 

• Ribs can also be roasted in the oven on low heat 300˚ F for a long time (refer to slow roasted leg of lamb) and then once they are done, I make a sticky sauce mixing ketchup, chutney, brown sugar and Worcestershire sauce to rub over the ribs and then pop them under the grill to caramelize.