Deboned lamb riblet lollipops with fresh cherries

Prepare the lamb:

Soak the skewers in water 10 minutes before using.

Take the lamb riblet and snake it on the skewer with a cherry between each layer of meat.

Repeat the process with all the meat until you have 12 lamb ‘lollipops’.

Rub the meat with olive oil and lemon juice and season with the salt, pepper and coriander.

Braai over medium coals, and baste with the pomegranate and sour cherry  glaze.

Serve with grilled watermelon, plum and toasted sorghum salad.

Prepare the glaze:

Mix the pomegranate juice, cherry juice, honey, vinegar and thyme in a small

Saucepan, bring to the boil and cook for 10 to 15 minutes, until slightly thickened.

Remove from the heat and remove the thyme sprigs and use as a basting sauce for the lollipops.

Supported by the Red Meat Industry of SA – recipe created by Gerrie Du Rand, photography by Michelle Parkin