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Lamb staanrib

Recipe from: 22 July 2014

Ingredients 7
Servings 2
Time 00:10


  • white pepper
  • salt
  • coriander seeds
  • 2
    racks of Certified Natural Lamb ribs
  • To serve:
  • homemade bread
  • fig or peach preserve


With a sharp knife, score the fat side of your Certified Natural Lamb ribs in a diamond shape. That will give the fat a chance to render nicely. Season the ribs with a combination of white pepper, salt and coriander. Crush them up together using a pestle and mortar, then rub your seasoning over both sides of the ribs.

When you’re preparing the fire, be sure to leave enough room for the ribs to be propped up at an angle in one corner. Place the ribs securely into a braai grid and position the grid over the heat in a standing position. The slight angle of the grid will make the fat drip off away from the coals, so you don’t to burn the meat.

Cook the ribs over medium coals for about 3 hrs in total, turning the grid occasionally for equal cooking. Serve them up with homemade bread, fresh out the oven with a traditional fig or peach preserve.

To see how to cook this dish, watch the video here.

Reprinted with permission of CakeBread for Checkers Butchery.

Read more on: recipe  |  winter  |  grill  |  lamb

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