Sticky lamb ribs for dinner

 

Lamb ribs

Important to note – lamb should not be served rare like steak.

Always render the fat.

Preparing the meat:

1. Preheat oven to 300˚
2. Place the ribs in a large oven ready casserole with a lid and pour over olive oil and lemon juice.
   Close the container and leave to marinade (half an hour or overnight).
3. Sprinkle with garlic salt, salt and pepper.
4. Place in the oven, with the lid on.
5. Bake in the oven for around 2 hours.
6. Mix the following together:
   2 Tablespoons Ketchup
   2 Tablespoons chutney or apricot preserve
   1 Tablespoon Worcestershire sauce
7. Remove from oven and baste.
8. Change oven setting to grill/ broil and allow the sauce to caramelize.

Side salad:

1. Mix any salad of your choice.

Braaibroodjie (Toasted cheese, tomato and onion):

1. Butter one side of the slices of bread.
2. Now turn the butter side outwards (as this side will go directly onto the grill) and spread a thin layer of chutney or apricot preserve on the unbuttered side.
3. Now layer the bread with thinly slice onion, tomato (sprinkle salt and pepper directly on the tomato and then you place lots of cheese on top – I use cheddar and mozzarella.
4. Place a second buttered slice of bread on top to close the sandwich.
5. Place on the grill at medium heat, making sure to turn the sandwich regularly, until the cheese has melted.
   
   
   Lamb chops pair well with any of the following:

• Side salad – green, mixed, coleslaw
• Garlic bread or rolls
• Any potato dish – loaded potatoes, potato salad, scalloped potatoes, creamy mashed potatoes
• Veggies – grilled, steamed, baked