Barbecued Lamb Ribs/Kaburga
Created by sean, Monday, 19 June 2006
Description
Mmmmm.....crispy bits.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
6
- 1.5kg breast of lamb. (I used breast of RobR's mutton)
- 2 cloves garlic, finely chopped
- 2tbsp sumac/q/k
- Juice of a lemon
- 2tbsp olive oil
- 1tbsp Worcestershire sauce
Method/steps
- Cut the meat into convenient bits.
- Bring a large pan of water to the boil, chuck in the meat and simmer for about 20 minutes.
- Remove and allow to drain and cool.
- Whisk the marinade ingredients together.
- Rub into the meat, stick it all in a heavy plastic bag, squeeze the air out, seal it and chuck it in the fridge for about four to six hours. I don't suppose that marinading it for longer would do any harm.
- Crisp the meat up over a medium-hot barbecue. About five minutes/side, but keep an eye on it 'cos you don't want it to catch and burn like some of mine did.
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