Recipes LAMB STAANRIB WITH MINT & CAPER SALSA VERDE
LAMB STAANRIB WITH MINT & CAPER SALSA VERDE
Cooking the lamb rib upright keeps it away from direct heat and instead cooks it slowly. This allows the fat to render, resulting in deliciously tender meat that falls off the bone, with a crispy outer layer of lamb crackling.
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- WHAT YOU WILL NEED -
- FOR THE MINT & CAPER SALSA VERDE
- 20 g fresh mint, chopped
- 10 g flat leaf parsley, chopped
- 10 g chives, chopped
- ¼ C (60 ml) baby capers, roughly chopped
- FOR THE LAMB STAANRIB
- 2 pickled onions, finely chopped
- 1.5 kg lamb rib
- 1 garlic clove, finely chopped
- olive oil for drizzling
- zest and juice of 1 large lemon
- juice of 1 lemon
- ¾ C (180 ml) olive oil
- Cape Herb & Spice SMOKY BBQ BRAAI
- 2 Tbsp (30 ml) red wine vinegar
- folding grid
- Cape Herb & Spice Atlantic Sea Salt and TALL BLACK PEPPERCORNS GRINDER
- METHOD -
FOR THE LAMB STAANRIB
Build a medium size fire and let it burn down to coals.
Use a sharp knife to score the skin of the lamb rib in a diamond pattern. Drizzle the skin with olive oil and lemon juice and then season well with Cape Herb & Spice Smoky BBQ Braai seasoning.
Place the rib in a folding grid and stand it upright next to the fire, bone side towards the heat, about 15-20 cm away from the coals. If your braai does not have sides, you can use a brick to prop up the grid. Cook the rib slowly for at least 90 minutes, rotating occasionally to ensure even cooking and caramelisation. Lamb rib can be very tough if it is not cooked for long enough. Remember to keep an eye on your coals and add more wood or charcoal as needed. Check at the 90 minute mark, if the meat still feels a little tight, give it another 30 minutes.
FOR THE MINT & CAPER SALSA VERDE
Add all of the ingredients for the salsa verde to a mixing bowl, whisk well to combine and season to taste.
Remove the rib from the heat and let it rest for at least 10 minutes before carving. Dress the ribs with spoonfuls of salsa verde, season and serve.
Recipe & Image by: CRUSH MAGAZINE
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