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Salt Lamb Rib

Jan Braai | Salt Lamb Rib Recipe

WHAT YOU NEED

  • 1 whole lamb rib (about 1kg – 1.5)

  • ½ cup coarse sea salt

  • 1 tot brown sugar

  • 1 tot whole coriander seeds 

  • 2 teaspoons coarsely ground black pepper

  • 1 lemon (juice)

WHAT TO DO

  1. Prepare the rib. If your butcher did not cut a crosshatch into the fat side of the ribs, take a sharp knife and do that now. A technique we call ‘ ‘scoring’’ the meat. 
  2. Mix the salt and sugar together. Use a pestle and mortar to coarsely ground the coriander seeds. Add the coriander and pepper to the salt mixture. Squeeze all the lemon juice into the salt mixture.
  3. Use your recently washed hands and rub this salt mixture all over the lamb rib. Make sure to use all of the salt. Place the salted rib in an airtight container, or plastic wrap and leave in the fridge for 48 hours.
  4. Remove the lamb rib from the fridge and rinse the salt off the rib. Yes, under running water, rinse all the salt off the rib. Light the fire and let the rib dry out completely before going to the fire.
  5. Place the rib into a hinged braai grid and close the grid. You should braai the rib for 90 minutes. Place the grid vertically next to the fire or coals where just enough heat will reach it to melt the fat and crisp the meat in your allocated 90 minutes. Every 10 or 15 minutes you can flip the grid so that the other side faces the fire. You can braai a rib in less time, but it will be less tender, so although it might be well done you did not in fact do well. 
  6. To check whether the ribs are done, grab the edge of one of the bones and tear the rib away from the rest. It should be relatively easy to pull it off.
  7. Remove the ribs from the fire and place on a cutting board. Cut them with either a knife or kitchen scissors. Serve with lemon slices and eat them with your hands.

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