Cured salted lamb rib (soutribbetjie)
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- Maranda Engelbrecht
- 6
- Easy
- Carb Conscious Dairy free
- 2 days
- 30 to 45 minutes
- Darling Cellars Old Block Pinotage 2005
Ingredients
- 1 x 1.5 kg rib and breast joint of mutton or lamb
- 2/5 cup coarse west coast sea salt
- 1 t black pepper
- 2 t roasted coriander, crushed
- 1 t cloves
- 5 sprigs fresh thyme
- 10 t fresh lemon juice or grape vinegar
Cooking Instructions
Ask your butcher to saw through the top part of the ribs to create portions. Using a sharp knife, score across the meat side and into the fat.
Combine the salt, pepper, coriander, cloves, thyme and lemon juice. Rub the meat on both sides with half the spice mixture. Refrigerate for 2 hours, then rub with the remaining mixture.
Cover the rib with a damp cloth and refrigerate to rest for up to 2 days.
Preheat the oven to 180ºC.
Lightly wipe the meat with a damp cloth to remove some of the salt. Roast over medium coals or bake in the oven for 30 to 45 minutes.
Serve with pot bread and home-made jam, with lime wedges and extra fresh thyme on the side.
TASTE’s take:
Salting is a traditional method of preserving fresh meat. Once air-dried, the salted joint is wrapped in mutton cloth, placed in a linen flour bag and stored in a cool place. Salted and wind-dried rib and breast of mutton or lamb are generally parboiled then grilled over coals. A reasonable amount of fat on the meat will ensure more flavour.
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