LAMB RIB WITH SMOKEY SPICES AND TOMATO CHUTNEY
Paste for rub:
1 whole lamb rib (or 8 to 12 chops)
2 tablespoons
4 garlic cloves
2 teaspoons ground coriander
2 teaspoons ground cumin
2 tablespoons smoked paprika (must be the smoked one to get the flavour)
Fresh or dried rosemary or thyme (I used 2 teaspoons of dried rosemary)
Juice & zest of 1 lemon
Marinade:
1 cup thick tomato chutney
2 garlic cloves chopped finely or grated
1 small chilli chopped finely
1 teaspoon garam masala OR 1 tablespoon Rogan Josh curry paste
4 tablespoons tomato sauce
Soya or Worcester sauce
Make a paste of the ingredients for the rub by combining in a spice mill or mortar & pestle. Put the whole lamb rib on a sheet of tin foil and rub both sides with the spicy paste. Close the foil and put in an oven pan and slow bake at 150°C for 2 hours. This step can also be done by placing the tin foil packet in a black cast iron pot over slow coals or with few coals packed around and on top of lid for 2 hours.
Once done remove the meat from the foil and keep aside while getting the marinade ready. Mix the marinade ingredients and spread over the rib on both sides. Grill the rib over very slow coals till the marinade bubbles. Turn over frequently and brush more marinade over. The rib is ready when it’s nice and crispy.
Note:
After the rib has been baked it can be kept in fridge for up to 4 days or even frozen to be used at later stage. Get the rib back at room temp before putting on the grill. This is perfect if you plan to go on holiday.
Recipe posted by Elsabie Templeton
Photo Elsabie Templeton
