Finger licking good herb lamb ribs recipe

Ribs are always a winner and small lamb ribs are always finger-licking good.

When done on the braai they are extra special. Spice up your ribs spices packed with thyme, rosemary, basil, marjoram, coriander, ginger and loads of other good things.

This marinade doesn’t need the time or overnight stay in the fridge – load shedding friendly.

ALSO READ: Sticky pork ribs with milk stout marinade recipe

It can be set aside for 30 minutes to 60 minutes. If you are having friends, family over for the weekend, this is great as a last-minute dinner or late lunch as sides and be bulked up for more people.

Serve on the side with a green salad, coleslaw, vine tomatoes and squeeze lemons over the ribs. Trust us you won’t regret it.

Herbed lamb ribs

Ingredients

* Serves two

• 800g lamb ribs
• Cape Herb & Spice Tastebud Herbed spice blend*
• 3 tablespoon tomato sauce
• 1 tablespoon of lemon juice
• 1 tablespoon of runny honey

An alternative to the herb and spice blend is to mix together, finely, thyme, rosemary, basil, marjoram, coriander, ginger and garlic. The ginger and garlic can be mashed together then added with the herbs.

Method

1. Dust the lamb ribs with the Cape Herb & Spice Tastebud Herbed spice blend and set aside for 30 to 60 minutes.
2. Brush the ribs lightly with olive oil and place on a hot braai, or under the grill element of your oven. Turn often and cook until done to your liking.
3. Mix together the tomato sauce, lemon juice, honey and half a teaspoon of the herbed spice blend and generously paint the ribs for the final 15 minutes of cooking (if you do it earlier, the basting sauce will burn).
4. Serve immediately.

This article first appeared on All4Women and has been republished with permission.

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