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Sticky Moroccan Lamb Riblets

It’s sizzling-hot summertime in sunny South Africa, land of eternal family braais and get-togethers! Here’s a real sizzler for you to make at your next braai.

Serves four to six starter portions

Preparation time: 20 minutes plus marinating time

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Cooking time: 20 to 30 minutes

Ingredients:
16 – 20 lamb riblets
For the Basting:
1 cup All Gold hot and spicy tomato sauce
½ cup All Gold BBQ sauce
2 tbsp Harissa or Chermoula spice
¼ cup lemon juice
½ cup honey
2 tsp finely chopped fresh mint
salt and coarse black pepper

Method:
Basting:
Mix all ingredients together in a large bowl.

Add the riblets to the sauce and rub sauce all over the meat. Cover and allow to marinate for at least three hours.

Preheat oven to 220 °C or prepare the braai.

Place the prepared ribs onto a baking tray or straight onto the braai grid.

Roast in the oven or on the braai for approx 20 to 25 minutes, basting all the time with excess marinade.

Serve with assorted salads for a main meal, as finger snacks or as a starter.

Have serviettes nearby, these are moreish and messy!

We’ve used lamb riblets to accompany our sticky sauce, but this recipe is just as successful when combined with either chicken or pork.

Recipe obtained from www.allgold.co.za

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