Celebrating Easter
the Braaizeit way

Here at Braaizeit we like to put our own spin on traditions. For Easter we have decided to give you our version of a traditional lamb meal, but making it all on the braai.

We paired this with a lovely Beetroot Carpaccio side dish, enjoy!

Braaizeit Lamb Ribs and Boerewors 007 Braaizeit Recipe Side Dish Beetroot Carpaccio 01

Traditional Braai’d Lamb Rib & Boerewors


  • 1 Lamb Rib (serves 4 with boerewors or 2 without)
  • Boerewors (100 -150g per person)
  • 1 Lemon
  • Sea Salt flakes

Basting Sauce

  • 2-3 fresh stalks of Rosemary
  • ½ Ripe Lemon
  • 75 ml Worcestershire Sauce
  • ½ tsp Crushed Coriander Seeds
  • 1 clove of crushed Garlic
  • Black Pepper
  • Sea Salt

Cooking Instructions

  • 30 Minutes before you start your fire, prepare the ribs. If there is a lot of fat, score the fat and then squeeze the ripe lemon over the rib, making sure it is covered enough to help the salt stick to it.
  • Rub the sea salt liberally over the ribs, paying special attention top get it into the cuts you made into the fat.
  • Make a small fire with medium to low heat.

Pro Tip: Normally with red meat we want a very hot fire to caramelize the meat, but here the opposite applies: we want low and slow… The rib should braai for a minimum of an hour, but preferably 90 minutes. This ensures the fat is rendered properly and that you get that crispy, caramelized texture in the end.

  • Prepare the basting sauce while waiting for your coals to be ready. Simply squeeze the lemon and mix the juice with the Worcestershire sauce, coriander seeds and garlic and then season to taste with your salt and pepper.

Pro Tip: I like to make a basting brush with fresh Rosemary stalks. I simply use the Rosemary to baste the sauce while the lamb is cooking. You can tie the back ends of the Rosemary together with a small piece of twine or a rubber band. It adds great flavour and as a bonus, impresses your guests too!

  • Gently place on the fire and roast slowly, turning and basting often to avoid it burning.
  • Once the fat has rendered (after about 60 minutes), add some additional coals, and increase the heat to make a medium fire.
  • Place the Boerewors and the Lamb ribs back on the fire and braai until the Boerewors is done and the Lamb is crispy.

Pro Tip: The lamb is done when you can easily tear the ribs apart with your hands. The Boerewors is done when it is golden brown on both sides and snaps easily when you bend it.

  • Take it off the braai and serve hot.

This goes well with:

Beetroot Carpaccio
Beetroot Carpaccio Ingredients 500g uncooked Beetroot 500g Fresh Parmesan Rocket Olive Oil Sea Salt flakes Freshly ground Black Pepper Cooking Instructions Make a fire with medium heat. While waiting for
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