4 x 4 Prime Dorper Lamb lamb breast ribs, skin removed
1 tablespoon Cajun spice mix
1 tablespoon brown sugar
1 tablespoon flaked salt
100g red cabbage, finely sliced
100g white cabbage, finely sliced
1 red apple, finely shredded
1 medium carrot, finely shredded
160g yoghurt 1 tablespoon lemon juice
4 desiree potatoes 1⁄2 cup quality barbeque
sauce 2 teaspoons sesame seeds, toasted
100g sour cream 1 tablespoon finely chopped chives
Preheat oven to 160°C. Mix Cajun spice, brown sugar and flaked salt together in a bowl, then rub into lamb ribs.
Coleslaw: mix cabbage, apple and carrot with yoghurt and lemon juice, then season to taste.
Pour 1 cup of water into a deep roasting tray, add ribs and cover with foil. Cook for two and a half hours or until very tender. After lamb has been in the oven for 30 minutes, place potatoes onto a foil lined oven tray and cook in oven for two hours until crispy skinned.
When ribs are cooked, brush liberally with barbeque sauce and grill for 2 – 3 minutes. Serve sprinkled with sesame seeds. Cut a cross in the top of each potato and add sour cream and chives.
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