The Kitchen at the End of the Universe: Lamb Rib

Noble Savage (he said):

Welcome to The Kitchen at the End of the Universe! Where everything’s made up, and the points don’t matter!

In a nutshell, I like messing around in the kitchen. Sometimes it works out, other times I set bread on fire. I generally see recipes like those yellow speed signs they put up at roadworks; they’re just suggestions. So I either change a few things around, or just make it up as I go along. So let’s get to it…

For the first foray into The Kitchen at the End of the Universe, I’m going to start with something very easy. Lamb Rib. It’s is one of my favourite cuts – it’s fairly affordable, and just as tasty as other, more popular (expensive) cuts. Plus, who can afford “regular” lamb cuts in this fucking economy?

As mentioned above, this is a very easy way to prepare the rib (please don’t EVER baste lamb rib with ANYTING – it’s just disgusting). You’ll need:

  • Lamb rib, scored (I bought mine from King’s Meat at Lynnwood Bridge, so it’s pre-scored)
  • A few garlic cloves, thinly sliced
  • Some sprigs of rosemary
  • Salt and pepper (I prefer garlic salt, but it might then be too garlic-ey for some)
  • Good quality olive oil

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If the rib is not yet scored, start with that. Be careful not to make the cuts too deep, or you’re going to lose out on some of the juices. Next, rub some olive oil all over the rib. If you start feeling turned on, you’ve gone too far. Season well with salt and pepper.

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Next up, push the sprigs of rosemary and the garlic slices into the scoring grooves. Again, the amount you use is completely up to you. After that, you can put the whole thing on the fire (it would probably also work in an oven – I would suggest a certain temperature for an amount of time). I use a gas braai, and start off on the highest heat to seal the meat, and to get the fat nice and crispy from the get-go.

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Flip it a couple times, but don’t leave it on the fire for too long (I also gradually turn down the heat as it goes on). Use your own best judgement on how long to keep it on; you want the meat cooked, but not too done.

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And that’s it! The beauty of this type of lamb is that you can serve it with “Sunday Roast” sides, or you can do the standard braai-type sides. For this example, I roasted some tomatoes on the grid, and bought a garlic bread, from scratch, from Woolies. To round it off, it goes brilliantly with an old-school Cabernet Sauvignon, and maybe some Wagner.

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This is a meal meant to be shared, so give it a try with a few friends, and a few bottles of wine. Excelsior!

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