Preparation 10 minutes
Cooking time 45 minutes
Braai grids weren’t always available on the trek route, but therewere rocks everywhere. A rib braaied on a searing hot dolerite rock is crisp on the outside and juicy on the inside. Of course, you can also use a grid for this recipe.
- whole lamb rib
- 1 cup whitewine
- ¼cup olive oil
- ground coriander
- 1 tablespoon honey
- freshly ground black pepper
- Lean two flat rocks against each other over an open fire and heat them slowly and thoroughly.
- Mix all the seasoning and rub the mixture on the rib. You can braai the rib immediately or leave it in the fridge for up to 3 days.
- The rocks have to be so hot that water will bubble when splashed on them. Place one rock on top of the coals, then lay the ribmeaty side down and put the second rock on top. Use thick gloves (welding gloves work well) to protect your hands from burning.
- Make sure the fatty side doesn’t burn.When the meat starts to brown after about 15 minutes, turn the rib over. The meat should be cooked after about 30 minutes.
- Add a tablespoon of honey to the marinade and baste the rib again once you’ve removed it fromthe coals. Sprinkle over more coriander, salt and pepper to taste.