Malay-style Deboned Lamb RIb

07 Nov 2016

Some of the most succulent meat on the lamb is to be found on the rib cuts. All the bone can be daunting though, so if you are picking up your lamb rib at the de Warenmarkt store, Wynand or Pieter will debone it for you with pleasure. They can also score the skin.


RB Deboned Rib 46


1 to 1.2 kg lamb rib

4 red chillies

8 cloves garlic, crushed

knob ginger, crushed

salt and pepper

5ml turmeric

100ml soy sauce

100ml rice wine vinegar

1 tin coconut milk (400ml)

Serves 4


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When you get home, lay the rib out flat on a boardand cut it into 4 portions of roughly equal size. Lay them in a large bowl that will allow them to soak in about 600ml of liquid.


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We tend to just chop the top off the chilli and pop them in the bowl seeds and all. You can also roughly chop them for more contact and thus more heat. Or you can open the chillies, scrape out the seeds and only include the flesh for less heat. Add the crushed garlic and ginger. Season with salt and peppr and add the turmeric.


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Combine the soy sauce, vinegar and coconut milk in a jug, stir it up and pour it over the ribs.


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Make sure they all get a good coating and all the flavours combine well by juggling them around before covering with cling wrap. This should sit and marinate for at least 4 hours in the fridge.


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Preheat your oven to 150°C. Transfer the ribs, marinade and all into an oven proof dish. Cover with tin foil and bake for 1 hour.


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Finish by cooking over gentle coals on the braai. (You can start the fire while the ribs are in the oven and let it burn down a bit.) Baste with the roasting juices as you go, although you will need to skim off the fat to leave the jus behind.


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These deboned ribs are stunning with Basmati rice and a little cucumber salad with a mirin dressing.


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