How to braai a lamb rib perfectly every time.
Ingredients
1 lamb rib
Himalayan Sea Salt to taste
20g Divine Deli Luxury Braai Spice
100ml lemon juice
Freshly grinded Black pepper to taste
20ml Worcestershire sauce
Method
Marinade the lamb rib one hour before the braai. Baste the lamb rib in the lemon juice, sprinkle with Himalayan salt, Black pepper and Divine Deli Luxury Braai spice.
Leave the Worcestershire sauce for later. Place the lamb rib on a flat- or hinged grid.
The lamb rib should be BBQed on medium heat, high above the coals for a minimum of 90-100 minutes.
The lamb rib is a tough cut of the lamb, you need to braai it long and slow to tenderize the meat and melt the fat. To crisp up the rib fat a bit on the outside you can lower the lamb rib for the last 10 minutes.
Alternate the sides every few minutes. About 20 minutes before it is ready, you can brush the rib with the Worcestershire sauce on both sides. When the rib is ready, remove the rib from the grid and place on a cutting board. Cut in lamb riblets for easy eating. Best eating the riblets with your hands.
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