Please enter the email you’re using for this account.
Order smoked lamb ribs from your butcher. You’ll receive them basically cooked, as they have already been cooked and smoked. At home, they simply need to be heated through and crisped. These lamb breasts are just as delicious basted and cooked on the barbecue, or braai as we call it in South Africa.
3–4 smoked lamb ribs (ask your butcher to smoke them as a whole rack and then cut them up individually)
1/3 cup brown sugar
1 tablespoon hot English mustard
1/3 cup Gefen Honey
1 tablespoon Tuscanini Apricot Jam
1/4 cup Glicks Soy Sauce
2 tablespoons lemon juice
1/3 cup Mrs. Balls chutney (or your favorite brand)
If you are going to roast the ribs rather than BBQ them, preheat the oven to 200 degrees Celsius 400 Degree celsius.
Place all the ingredients for the basting sauce into a pot and heat through. As the sauce starts to boil, remove it from the heat.
Remove any visible fat from the ribs (a lot of the fat does cook out during the cooking process).
Paint the breasts with the sauce and bake, uncovered, in the oven until crispy. This normally takes 40 – 45 minutes. Watch them carefully as you don’t want them to burn.
Remember the ribs are basically cooked, as they have already been cooked and smoked. They simply need to be heated through and crisped. These lamb breasts are just as delicious basted and cooked on the barbeque or braai as we call it in South Africa.
How Would You
Rate this recipe?
Please log in to rate
Hi
Can I make these with non smoked regular raw lamb fingers?
Sure!