Recipes for you

Sticky-Morocan-Lamb-Riblets
Sticky Moroccan Lamb Riblets
Serves 6
Prep Time:
35 min
Cooking Time:
25 min
squeeze-bbq-sauce
Ingredients

16 to 20 lamb riblets

Basting:

1 cup All Gold Tomato Sauce

½ cup All Gold BBQ Sauce

2 tbsp 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.
Chef's tip: Serve with assorted salads for a main meal or as finger snacks as a starter. Have serviettes nearby, these are moreish and messy. ☺ This basting can be used on chicken or pork as well.

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Sticky-Morocan-Lamb-Riblets
Sticky Moroccan Lamb Riblets
Serves 6
Prep Time:
35 min
Cooking Time:
25 min
squeeze-bbq-sauce
Ingredients

16 to 20 lamb riblets

Basting:

1 cup All Gold Tomato Sauce

½ cup All Gold BBQ Sauce

2 tbsp 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.
Chef's tip: Serve with assorted salads for a main meal or as finger snacks as a starter. Have serviettes nearby, these are moreish and messy. ☺ This basting can be used on chicken or pork as well.
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