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Lamb Staanrib with Mint & Caper Salsa Verde

Lamb Staanrib with Mint & Caper Salsa Verde

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Cooking the lamb rib upright keeps it away from direct heat and instead cooks it slowly. This allows the fat to render, resulting in deliciously tender meat that falls off the bone, with a crispy outer layer of lamb crackling.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 1:30 hours
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Lamb Staanrib 

1.5 kg lamb rib
olive oil for drizzling
juice of 1 lemon
Cape Herb & Spice Smoky BBQ Braai

folding grid 

Mint & Caper Salsa Verde

20 g fresh mint, chopped
10 g flat leaf parsley, chopped
10 g chives, chopped
¼ C (60 ml) baby capers, roughly chopped
2 pickled onions, finely chopped
1 garlic clove, finely chopped
zest and juice of 1 large lemon
¾ C (180 ml) olive oil
2 Tbsp (30 ml) red wine vinegar
Cape Herb & Spice Atlantic Sea Salt and Black Pepper Grinders

Build a medium size fire and let it burn down to coals.

Lamb Staanrib 

Use a sharp knife to score the skin of the lamb rib in a diamond pattern. Drizzle the skin with olive oil and lemon juice and then season well with Cape Herb & Spice Smoky BBQ Braai.

Place the rib in a folding grid and stand it upright next to the fire, bone side towards the heat, about 15-20 cm away from the coals. If your braai does not have sides, you can use a brick to prop up the grid. Cook the rib slowly for at least 90 minutes, rotating occasionally to ensure even cooking and caramelisation. Lamb rib can be very tough if it is not cooked for long enough. Remember to keep an eye on your coals and add more wood or charcoal as needed. Check at the 90 minute mark, if the meat still feels a little tight, give it another 30 minutes.

Mint & Caper Salsa Verde

Add all of the ingredients for the salsa verde to a mixing bowl, whisk well to combine and season to taste.

Remove the rib from the heat and let it rest for at least 10 minutes before carving. Dress the ribs with spoonfuls of salsa verde, season and serve.