
Sticky Moroccan Lamb Riblets
Ingredients
• 16 to 20 lamb riblets
• Basting:
• 1 cup All Gold Tomato Sauce
• ½ cup All Gold BBQ Sauce
• 2 tbls harissa or chermoula spice
• ¼ cup lemon juice
• ½ cup honey
• 2 tsps. finely chopped fresh mint
• Salt and coarse black pepper
Preparation method
- Basting: Mix all ingredients together in a large bowl.
- Add the riblets to the sauce and rub all over the meat. Cover and allow to marinate for at least 3 hours.
- Preheat oven to 220°C or make the braai fire as per normal.
- Place the prepared ribs onto a baking tray or straight onto the braai grid.
- Roast in the oven or on the braai for approx. 20 to 25 minutes, basting all the time with excess marinade.
Serving Suggestion
Chef's tip: Serve with assorted salads for a main meal or as finger snacks as a starter. Have serviettes nearby, these are moreishly and messy. This basting can be used on chicken or pork as well.