You and your taste buds are not ready! The deliciousness of deboned lamb riblet lollipops with the irresistible appeal of fresh cherries can be a hit at family dinners, picnics, or even game nights.
Created by Gerrie du Rand, this deboned lamb riblet lollipops recipe takes the concept of kebabs to a whole new level. As you sink your teeth into the deboned lamb meat, perfectly salted and perfectly cooked, your taste are buds seduced by the sweet explosion of flavour from the fresh cherries.
Boneless meat serves up a treat
The star of the show is definitely the boneless meat which sets you and your guests up for a convenient eating experience. With each bite, you truly discover the lamb’s tenderness and depth of flavour, enhanced by the careful selection of spices as recommended by Du Rand in the ingredients.
This recipe is brought to you by the Red Meat Industry Services (RMIS) as part of their Beef and Lamb SA consumer education project. Red Meat Industry Services is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
Furthermore, the red meat sector which includes beef, mutton and lamb production, is also an important contributor to the South African agricultural sector.
Add some cherry glaze as a finishing touch
The essence of the RMIS recipe lies in its culinary brilliance through the use of simple yet high-quality and affordable ingredients. To complete this dish, Du Rand considers incorporating the cherries into a sauce or glaze that juices over the lamb, thus blending it with an extra layer of deliciousness.
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DEBONED LAMB RIBLET LOLLIPOPS WITH FRESH CHERRIES
- 12 deboned lamb riblets
- 24-36 Cherries, fresh or tinned, pitted
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1 teaspoon salt
- ½ teaspoon pepper, freshly ground
- 1 teaspoon ground coriander
- 12 sosatie skewers (medium length)
- 1 cup pomegranate juice
- ½ cup sour cherry juice or any berry juice or juice from the tinned berries
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 sprigs thyme, fresh
Prepare the lamb:
1. Soak the skewers in water 10 minutes before using.
2. Take the lamb riblet and snake it on the skewer with a cherry between each
layer of meat.
3. Repeat the process with all the meat until you have 12 lamb ‘lollipops’.
4. Rub the meat with olive oil and lemon juice and season with the salt, pepper
5. Braai over medium coals, and baste with the pomegranate and sour cherry
6. Serve with grilled watermelon, plum and toasted sorghum salad.
Prepare the glaze:
7. Mix the pomegranate juice, cherry juice, honey, vinegar and thyme in a small
Saucepan, bring to the boil and cook for 10 to 15 minutes, until slightly
8. Remove from the heat and remove the thyme sprigs and use as a basting sauce
for the lollipops.