Crispy Karoo Lamb Ribs With Mint Pesto

Crispy Karoo Lamb Ribs With Mint Pesto

For an extra special South African style Sunday roast or family dinner, try these crispy barbecued lamb ribbetjies, served with a mint and lemon pesto.

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Prep Time: 20

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Cook Time: 30

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Serves: 4

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Difficulty: easy

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  • 1 kg cleaned lamb ribs
  • 250 ml water
  • 10 ml Robertsons mint
  • 10 ml Robertsons Steak & Chops Spice
  • 5 ml Robertsons lemon pepper
  • salt
  • 250 ml water

Mint Pesto:

  • 125 ml toasted almonds, raw and unsalted
  • 60 ml mint leaves, stems removed
  • 40 ml flat leaf parsley, stems removed
  • 10 ml lemon juice
  • 5 ml lemon zest
  • 100 ml olive oil
  • pinch of salt
  • lemon wedges to serve


  1. Preheat the oven to 150°C.

  2. Place the lamb ribs in an oven casserole and season with Robertsons Mint, Robertsons Steak and Chops Spice, Robertsons Lemon Pepper and salt.

  3. Add a cup of water to the casserole, place the lid on and cook for 60-90 minutes, until the meat comes off the bones easily.

  4. Meanwhile, start preparing the mint pesto. Combine the almonds, mint, flat leaf parsley, lemon juice, zest and the olive oil in a food processor. Season with salt and pepper and pulse until finely chopped. Set the processor on continuous speed and puree until creamy. (Or use a stick blender). Taste and adjust the seasoning.

  5. Once the lamb ribs are soft, place them on a baking tray and bake in the oven until they are crispy and golden brown. This can also be done on the barbecue.

  6. Serve the lamb ribs with mint pesto and fresh lemon wedges.