Lamb Ribs
These lamb ribs are sweet and sticky
Makes enough for: 2 people
Ingredients
for the labneh
- 250 g thick yoghurt
- 1.25 mls fine salt
- 1 lemon, zest only
for the mint labneh
- 5 g mint leaves, chopped
- 2.5 mls ground cumin
- 1 clove garlic, peeled and minced
- 1 lemon, zest and juice
- salt and freshly ground black pepper to season
For the marinade
- 30 mls hoisin sauce
- 30 mls tomato sauce
- 30 mls Worcestershire sauce
- 30 mls chutney
- 30 mls lager
- 15 mls sriracha sauce
- 1 lime, zest and juice
for the lamb ribs
- 250 mls lager
- 500 g lamb ribs
- olive oil to drizzle
- braai spice for sprinkling
Method
for the labneh
- Place the yoghurt into a bowl, add the salt and lemon zest and and stir to combine
- Line a sieve with muslin, place over a bowl and spoon the yoghurt into the sieve
- Cover and place into the fridge for the whey to strain off for 24 hours
for the mint labneh
- Remove the bowl from the fridge, discard the whey and spoon the labneh into a clean bowl
- Add the mint, garlic, cumin, lemon zest and juice and stir to combine
- Season to taste, cover and refrigerate for the flavours to develop
For the marinade
- Place the hoisin sauce, tomato sauce, Worcestershire sauce, chutney, lager and sriracha into a small saucepan
- Heat over a medium temperature, whisking to combine while you do so
- As soon as it is hot, remove from the heat and add the lemon zest and juice
- Whisk to combine
for the lamb ribs
- Pour the marinade and lager into a Dutch oven, place onto your braai and bring it to a simmer
- Remove from the heat and set aside
- Drizzle the ribs with the oil and season with the braai spice
- Place onto the braai over a medium hot temperature and cook until caramelised on both sides
- Remove from the heat and add to the pot you cooked your marinade and lager in
- Place the pot over a medium to low temperature with the lid on and simmer for 45 minutes
- Remove the lid and continue to simmer for 20 minutes
- Remove the meat and leave it to rest for 10 minutes while you reduce the sauce
- Place the labneh into a serving dish and spread it out
- Place the lamb ribs on top of the labneh
- Drizzle with the reduced sauce and serve some extra on the side