For an extra special South African style Sunday roast or family dinner, try these crispy barbecued lamb ribbetjies, served with a mint and lemon pesto.

Crispy Karoo Lamb Ribs with Mint Pesto

Name: Crispy Karoo Lamb Ribs with Mint Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: South African
Ingredients: 1 kg cleaned lamb ribs; 250 ml water; 10 ml Robertsons Mint; 10 ml Robertsons Steak and Chops Spice; 5 ml Robertsons Lemon Pepper; 250 ml water; 125 ml toasted almonds, raw and unsalted; 60 ml mint leaves, stems removed; 40 ml flat leaf parsley, stems removed; 10 ml lemon juice; 5 ml lemon zest; 100 ml olive oil; lemon wedges to serve

4 People
50 min.
easy
Expensive

For an extra special South African style Sunday roast or family dinner, try these crispy barbecued lamb ribbetjies, served with a mint and lemon pesto.

Ingredients

1 kg cleaned lamb ribs
250 ml water
10 ml Robertsons Mint
10 ml Robertsons Steak and Chops Spice
5 ml Robertsons Lemon Pepper
250 ml water

Mint Pesto:

125 ml toasted almonds, raw and unsalted
60 ml mint leaves, stems removed
40 ml flat leaf parsley, stems removed
10 ml lemon juice
5 ml lemon zest
100 ml olive oil
lemon wedges to serve

Cooking Method

Preheat the oven to 150°C.
Place the lamb ribs in an oven casserole and season with Robertsons Mint, Robertsons Steak and Chops Spice and Robertsons Lemon Pepper.
Add a cup of water to the casserole, place the lid on and cook for 60-90 minutes, until the meat comes off the bones easily.
Meanwhile, start preparing the mint pesto. Combine the almonds, mint, flat leaf parsley, lemon juice, zest and the olive oil in a food processor. Season with pepper and pulse until finely chopped. Set the processor on continuous speed and puree until creamy. (Or use a stick blender). Taste and adjust the seasoning.
Once the lamb ribs are soft, place them on a baking tray and bake in the oven until they are crispy and golden brown. This can also be done on the barbecue.
Serve the lamb ribs with mint pesto and fresh lemon wedges.