GaR­lIC aND ONION lamb RIb

YOU Best Recipes: Braai - - You Braai | Lamb - AN­DRÉ VAN TON­DER Min­nebron, Gaut­eng

SERVES 4 Prepa­ra­tion time: 5 min Cook­ing time: 1½ hours

1 x 2 kg lamb rib 10 ml (2 t) Mal­don

salt 5 ml (1 t) freshly ground black pep­per 1 large onion, cut

into rings 6 gar­lic cloves,

crushed sweet pota­toes baked in foil and veg­eta­bles of your choice or salad to serve 1 Wash the rib and dry well with kitchen pa­per. Sea­son with salt and pep­per. 2 Place the rib in a large enough piece of heavy-duty alu­minium foil, sprin­kle over the onions and gar­lic and cover with the foil. Braai high over mod­er­ate coals for 1½ hours or un­til the meat is cooked to your lik­ing. 3 Re­move the foil and braai over hot coals un­til brown. 4 Serve with sweet pota­toes, veg­eta­bles or salad.

For a sim­ple, flavour­some rub, coat a cut of lamb with finely chopped fresh sage or thyme, rub with olive oil and braai.

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