The secret to delicious lamb is lots of lemon juice to cut through the fattiness. Make these charred lemon ribs and corn at your next braai.
- 40 mins
- 1kg lamb ribs
- 15ml sumac (optional)
- 4 lemons, halved
- 4 corn cobs with husks on
- 50g soft butter
- 3ml lemon pepper
- Sprinkle the ribs with the sumac and cook over prepared hot coals, turning for about 30 minutes until charred and cooked. Add the lemon halves, cut side down, at the same time, and cook for about 5 minutes or until charred. Squeeze juice of 7 charred lemon halves over the ribs and season throughout cooking.
- Cook the corn on medium-hot coals for about 15 minutes or until cooked. Remove husks and cook for about 5 minutes or until charred.
- Scoop the flesh out of the remaining cooled lemon half and mix through the butter and lemon pepper, to taste. Serve with corn and ribs.
Sumac is a lemony flavoured spice used in Mediterranean and Middle Eastern cooking. Available from Woolworths.
FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART
Magazine issue date: February, 2018