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Braai Lamb Ribs Recipe

Tender, smoky, and packed with flavor — these lamb ribs are a true South African classic. With just a few simple ingredients and the magic of the braai, you’ll serve up a dish that’s unforgettable.

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Braai Lamb Ribs Recipe

Tender, smoky, and packed with flavor

Equipment

  • Braai (charcoal or gas)
  • Braai grid or tongs
  • Sharp knife (for trimming)
  • Small bowl (for marinade)
  • Basting brush (optional)

Ingredients

  • 1 kg rack of lamb ribs
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tsp coarse salt
  • 0.5 tsp black pepper
  • Juice of 1 lemon

Instructions

  • Prep the lamb: Trim any excess fat and pat dry.
  • Make the marinade: In a small bowl, mix olive oil, garlic, rosemary, salt, pepper, and lemon juice.
  • Marinate: Rub the mixture generously over the lamb ribs. Let rest for at least 30 minutes (or overnight in the fridge for extra flavor).
  • Get the braai ready: Heat until coals are medium-hot (you should be able to hold your hand above the grill for about 5 seconds).
  • Braai the ribs: Place ribs on the braai, bone side down. Cook slowly over indirect heat for about 25–30 minutes, turning occasionally until golden and slightly charred on the edges.
  • Rest & serve: Let the ribs rest for 5 minutes before slicing into portions.

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