It's taken years but I've finally accepted that I will never get a brisket for Rosh Hashanah, they're for the customers and that's it! I've had one quietly tucked away for 2 months in my freezer but I know 3 days before Yomtov my husband's going to say "Shar have you got a brisket hidden anywhere?" So I've learnt, they're never short of lamb breasts, so it's always Sticky ginger-and-honey basted lamb ribs for Rosh Hashanah.
- Cook Time
- Prep Time
- 8 ServingsServings
- 4 racks breast of lamb (about 7 ribs per rack) Ask your butcher to cut them up individually.
- These ribs can be smoked or fresh - (I prefer them smoked)
- 1 pint ginger ale
- 3 bay leaves
- 5 whole cloves garlic
- 1 tsp salt
Sticky Basting Sauce
- 2 Tblsp grated fresh ginger
- 6 cloves garlic, crushed
- 2 Tblsp brown/treacle sugar
- 1/2 cup honey
- 1/2 cup soy suce
- 2 Tblsp tomato paste
- Juice of 1 lime
- 1 tsp salt
- 1 Tblsp coarsely ground black pepper
1. Place the individually cut ribs in a pot.
2. Combine the ginger ale, bay leaves, garlic and salt and pour over the ribs.
3. Bring to the boil, then reduce the heat and simmer for about 30 minutes, with the lid on the top, until most of the liquid boils away.
4. Remove the ribs from the pot and place in a roasting pan.
5. Combine all the basting ingredients in a bowl and pour over the ribs, ensuring that they are completely covered.
6. The ribs can now be either roasted or Bbq'd.
7. If you are going to Bbq them, Bbq until golden brown on both sides. They can then be placed in a preheated oven at 280 Deg. F to keep warm. If you are going to roast them, roast for at least 1 hour at 350 Deg F. until brown, turning them after 30 minutes. You can then reduce the heat to 280 Deg F to keep warm.