Lamb Spare Rib Portion

Lamb Spare Rib Portion

Lamb Spare Rib Portion

R108.16 Incl. VAT

In stock
0 out of 5

R108.16 Incl. VAT

SKU: 244 Category: Tags: , ,

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight1 kg

LEMON, HONEY & ROSEMARY LAMB RIBS

Ingredients

Lamb

  • 800g-1kg Quality Mark lamb ribs

Marinade

  • ¼ cup oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • 1 ½ tablespoons tomato paste
  • 2 sticks fresh rosemary leaves, roughly chopped
  • ¼ cup fresh thyme leaves, chopped
  • ½ cup fresh mint leaves, chopped
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • Zest of 2 lemons
  • Pinch of chilli flakes

To serve

  • Chopped fresh parsley
  • Sesame seeds

Method

Lamb

Mix all the marinade ingredients in a small bowl to combine. Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat then cover. Leave to marinate for at least an hour or overnight in the fridge.Remove the ribs from the fridge at least 30 minutes before cooking and season. Preheat a barbecue grill or frying pan to medium-high heat. Add the ribs and cook until browned and crunchy on all sides – around 15-20 minutes. If you have single ribs they will only take about 10-15 minutes.

To serve

Arrange on a platter and sprinkle with fresh parsley and sesame seeds.

Source: recipes.co.zn
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