Salt and Pepper Lamb ‘Staanrib’ with Lemon Juice

Ingredients

• 1 large whole lamb rib rack
• salt & pepper
• 1 tablespoon coarse coriander
• 2 lemons, cut into quarters

Method

1. Get a fire ready for indirect grilling – you should have a wall or stand about 10 cm from the hot coals, where the rib can stand upright on an angle next to it, allowing you to turn it every now and then
2. Season the rib with salt, pepper and coarse coriander on both sides, then braai for 3 hours, turning every 15 minutes or so to prevent the rib for browning too quickly.
3. If you want to, you can add a squeeze of lemon juice while grilling.
4. When the ribs are very crispy and the meat is tender enough to easily come away from the bone, remove it from the fire, cut into riblets, and serve at once with a squeeze of lemon juice and some lemon wedges on the side.

Source: https://news.wine.co.za/news.aspx?NEWSID=41156

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Salt and Pepper Lamb ‘Staanrib’ with Lemon Juice

Author: admin Cuisine: Fathers Day, Lamb Ribs