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Sticky Moroccan Lamb Riblets

Sticky Moroccan Lamb Riblets

Sticky Moroccan Lamb Riblets

16 to 20 lamb riblets
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

  1. Basting: Mix all ingredients together in a large bowl.
  2. Add the riblets to the sauce and rub all over the meat. Cover and allow to marinate for at least 3 hours.
  3. Preheat oven to 220°C or make the braai fire as per normal.
  4. Place the prepared ribs onto a baking tray or straight onto the braai grid.
  5. 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.

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