LAMB RIBS ON THE BRAAI WITH WARM SUMP SALAD

- METHOD -

To make the samp salad, add 2 Tbsp of olive oil to a frying pan along with the red onion. Fry gently over low heat for a few minutes until the onion just starts softening. Add the garlic, chilli and Taco spice and fry for another minute or two. Add the cooked samp and stir until well mixed. Remove from heat and add the rest of the salad ingredients. Whisk together 2 Tbsp olive oil with the red wine vinegar and a generous pinch of salt and pour it over the warm samp salad.

To make a baste for the ribs, stir together the honey, soy, Worcesterhire and tomato sauce and give it a generous dusting of our Cape Herb & Spice Smokey BBQ Braai Seasoning.

Also generously dust the ribs all over with more Cape Herb & Spice Smokey BBQ Braai Seasoning. Place ribs over hots coals and braai until done to your liking. Paint the ribs with the baste for the final ten minutes of cooking.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za