BBQ Lamb Ribs with Spicy Tomato Chutney
Meat that just falls off the bone, perfect on the barbecue or baked in the oven.
INGREDIENTS
LAMB
800g lamb ribs, cut into 4 rib pieces
MARINADE
¼ cup oil
1 lemon, zested & 2 tablespoons juice
3 cloves garlic, crushed
1½ tablespoons tomato paste
2 sprigs rosemary, leaves roughly chopped
¼ cup fresh thyme
1 tablespoon honey
1 teaspoon paprika
TO SERVE
1 jar Spicy Tomato Chutney
INSTRUCTIONS
Combine the marinade ingredients in a bowl.
Pour over ribs and leave to marinate for at least an hour or overnight in the fridge.
Remove from fridge 30 minutes before cooking. Cook on barbecue grill over medium-high heat for 15-20 minutes or bake in the oven at 180C for 40 minutes, then increase temperature to 230C and caramelise the ribs.
Serve with our Spicy Tomato Chutney on the side.
200g
A decadent spicy chutney.
For connoisseurs who love to spice up a ploughman’s board with a flavourful chunky tomato chutney, this is for you. Made with vine-ripened tomatoes, Nigella seeds, a hint of chilli powder and a complementary blend of lemon juice, vinegar and spices.
