Barbecued Lamb Ribs is a modern British recipe for a dish of lamb breast in a chutney, tomato catsup and mustard rub that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued Lamb Ribs.
green salad, to accompany
cherry tomatoes, to accompany
Method:
Take the breast of lamb and using a sharp knife cut between the ribs to divide into slightly smaller pieces. Now separate the breast into individual ribs.
Bring a large pan of water to a boil, add the lamb and parboil for about 5 minutes. Take the meat out of the pan and pat dry with kitchen paper.
In a bowl, mix together the chutney, tomato catsup, cider vinegar, Worcestershire sauce, mustard and sugar.
Add the lamb ribs to the sauce mixture and toss until well coated. Remove the ribs from the sauce (reserve the remaining sauce) and place on a barbecue rack over hot coals. Cook for between 10 and 15 minutes, turning and basting frequently as they cook.
Transfer the ribs to warmed serving plates. Serve immediately accompanied by a green salad and cherry tomatoes.
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