RIB OF LAMB ON THE COALS
With rib of lamb, better results can be obtained by using a slightly different technique.
Use the same spices as for the cutlets, but use leaner lamb as it is not as easy to cut the excess fat off the rib, without damaging the rib. If you prefer to barbecue a whole rib, you must ask your butcher to just cut through the bone at the inside of the rib while keeping the rib intact. You can however also cut it up in small portions (8cm x 5cm) before cooking it.
Worcestershire sauce (I prefer the dark type)
Coarse black pepper
Coarsely ground coriander
Salt to taste
Carve the meat on the outside of the rib (opposite of the bony side) in small strips with a sharp knife. Be careful to keep the rib intact. Rub the spices and Worcestershire sauce into the cuts. By carving the meat the spices can penetrate better and the meat can cook until it is nice and crispy.
Lamb rib tends to burn easily and therefore has to be cooked higher from the coals. It therefore takes longer to cook and it is a good idea to put it in the grill and let the grill stand on its side next to the fire, right from the start. In this way, when the coals are ready, it takes a shorter time to cook the rib until it is to your liking.
Top tip: You can make your own snacks by cutting the rib in thin strips, cover it with "spare rib" marinade and braai it beforehand until it is crispy. Turn often and be careful not to let it burn. Serve while it is hot for the guests to enjoy with their drinks.
* Afrikaans terminology:
Bakoond – an outside wood-burning oven
Boerewors – a spicy farm sausage
Braai – a BBQ
Potjie – a stew, slow-cooked in an iron pot over an open fire.
Sosaties – meat kebabs, usually with a curry sauce