Santorini Braai Lamb Ribs

Santorini Braai Lamb Ribs

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Servings: 4 People
Course: Braai, Main Course
Method

Method
 

  1. Santorini Braai Lamb Ribs
    Tender lamb ribs marinated overnight in BlixSam Santorini Injection Marinade with bold BlixSam spices, then braaied until beautifully caramelised.
    Ingredients
    2–3 kg lamb ribs
    2 cups BlixSam Santorini Injection Marinade
    2 tbsp olive oil
    2 tsp BlixSam Pasta a la Sam
    2 tsp BlixSam Dag 4
    Freshly ground black pepper (optional)
    Method
    Step 1 – Marinate
    Place the lamb ribs in a large tray or zip-top bag.
    Pour over 2 cups BlixSam Santorini Injection Marinade, ensuring the ribs are well coated.
    Sprinkle over the BlixSam Pasta a la Sam and BlixSam Dag 4.
    Massage the marinade and spices into the meat.
    Cover and refrigerate overnight for maximum flavour.
    Step 2 – Prepare
    Remove the ribs from the marinade and lightly shake off any excess.
    Brush lightly with olive oil.
    Finish with a light sprinkle of BlixSam Dag 4 before placing on the braai.
    Step 3 – Braai
    Prepare a medium fire with indirect heat.
    Braai the lamb ribs over the cooler side of the fire for 45–60 minutes, turning every 10–15 minutes.
    Move them over the hot coals for the final 10–15 minutes to caramelise and develop a smoky crust.
    Brush with a little of the reserved BlixSam Santorini Injection Marinade during the final few minutes for extra flavour and colour.
    Serve With
    Braaibroodjies
    Grilled mielies
    Garlic baby potatoes
    Greek salad
    The 2-cup overnight BlixSam Santorini Injection Marinade keeps the lamb ribs exceptionally juicy, while BlixSam Pasta a la Sam adds Mediterranean herb flavour and BlixSam Dag 4 creates a rich, smoky braai finish.
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