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Sticky baked lamb ribbetjies

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Sticky baked lamb ribbetjies

1 hour 15 minutes

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Sticky baked lamb ribbetjies

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes, plus overnight marinating time

Cooking Time 1 hour 15 minutes

Ingredients

For the marinade, mix:

1⁄4 cup canola oil
3 T brown sugar
1⁄4 cup naartjie or clementine juice
1⁄4 cup lemon juice
1⁄2 t ground ginger
1⁄2 t Dijon mustard
1 clove garlic, crushed
2 T soya sauce
(about 1 kg) free-range lamb ribbetjies 18
sea salt and freshly ground black pepper, to taste
baked sweet potatoes, for serving
cabbage slaw, for serving

Method

1. Marinate the ribbetjies overnight or all day. Arrange in a single layer on a rack in a roasting pan lined with baking paper.

2. Pour over the marinade. Bake at 170°C for 1 hour.

3. Tip the ribs into the pan and remove the rack. Turn the ribs around in the pan, then bake for a further 15 minutes or longer until very tender, well browned and sticky. Season to taste. Serve with baked sweet potatoes and slaw.