The only braai recipes you'll need this summer

Braai recipes

Sifo’s perfect shisanyama platter

45 minutes

Braai recipes

Slow grilled lamb ribs

40 minutes

Slow grilled lamb ribs

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time

Cooking Time 40 minutes

Ingredients

For the spice rub:

25 g coriander seeds
2 T fennel seeds
2 T cumin seeds
1 T black pepper
2 T smoked paprika

For the tomato fondue:

10 ripe tomatoes
2 bay leaves
1.2 kg lamb ribs
4 T canola oil
2 T salt
2 cups Woolworths sundried tomatoes in brine, to garnish

Method

1. To make the lamb rub, toast all the spices in a dry pan until fragrant. Allow to cool, then crush using a mortar and pestle or coffee grinder. This recipe will make you more than you need, so reserve it for future use.

2. To make the tomatoes, bring a large saucepan of salted water to a boil. Score the bases of the tomatoes and blanch for
40 seconds. Transfer to an ice bath. Once cool, peel and discard the skins. Roughly chop the tomatoes and place in a saucepan with the bay leaves. Place the saucepan
over a medium heat and cook until the tomatoes reach a loose, jammy consistency. Set aside.

3. To make the ribs, preheat the oven to 180°C. Score the ribs on the bone side using a sharp knife. Coat with canola
oil, salt and 90 g spice rub. Allow to stand at room temperature for 30 minutes.

4. Roast for about 30 minutes – the fat should be well rendered and crispy. Allow to rest for
10 minutes, then slice.

5. To serve, divide the tomato fondue between plates, top with the ribs and garnish with the sundried tomatoes.

Find more lamb recipes here

Photograph: Toby Murphy
Production: Khanya Mzongwana and Leila-Ann Mokotedi

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Ingredients

Method