LAMB STAANRIB WITH MINT & CAPER SALSA VERDE

- 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