|1/2 cup||rooibos tea leaves or twigs|
|1/2 cup||long grain rice|
|2 tbsp||brown sugar|
|1 tbsp||pepper corns|
|2 tbsp||coriander seeds|
|800 g||lamb riblets|
|fresh rosemary — to serve|
|lemon — to serve|
|1 tsp||apple cider vinegar|
|1/4 tsp||black pepper|
|1 tbsp||fresh parsley — chopped|
Preheat the oven to 180°C. Line the base of a wok with foil. Combine the tea, rice, sugar, peppercorns, and coriander. Spread the mixture over the foil, taking care that the mixture does not come into contact with the wok.
Place a wire rack in the wok and place over high heat. Once the mixture starts to smoke, place the riblets on the wire rack and cover tightly with a lid or foil. Smoke the riblets for 15 minutes without lifting the lid.
Line a baking tray with foil. Transfer the smoked lamb to the tray and season with salt and freshly ground pepper. Roast for 10-12 minutes for medium or until cooked to your preference.
Transfer the riblets to a plate to rest for 5 minutes. Garnish with rosemary sprigs and lemon.
While the meat is resting whisk all the beer and amasi dipping sauce ingredients together.
Serve the riblets and dipping sauce with roosterkoek or braaibroodjies and a seasonal salad.
Riblets can also be prepared on the braai.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.