Lamb ribbetjies

Name: Lamb ribbetjies with slow roasted rainbow carrots and hummus
Ingredients: parsley, to garnish; extra virgin olive oil, for drizzling; lemon, zested; spring onions, finely sliced; hummus; Woolworths multiseed wraps, cut into large triangles and lightly toasted; lemon, juiced; salt to taste; extra virgin olive oil; Woolworths baby rainbow carrots; Woolworths sweet sticky BBQ marinade; ground coriander; ground cumin; salt and freshly ground black pepper, to taste; Woolworths lamb ribbetjies

Ingredients

parsley, to garnish
extra virgin olive oil, for drizzling
1.2 lemon, zested
1 stalk spring onions, finely sliced
2 cups hummus
Woolworths multiseed wraps, cut into large triangles and lightly toasted
lemon, juiced
salt to taste
4 tbsp extra virgin olive oil
200 g Woolworths baby rainbow carrots
1 cup Woolworths sweet sticky BBQ marinade
2 tsp ground coriander
2 tsp ground cumin
salt and freshly ground black pepper, to taste
1 kg Woolworths lamb ribbetjies

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Preheat oven to 180°C. Coat the ribbetjies in the seasoning before placing on a roasting tray and roasting in the oven for 15 minutes. Reduce the heat to 160°C and add the carrots that have been coated in the olive oil and seasoning. Allow them to roast with the lamb for 30 – 40 minutes.
Baste the meat with the BBQ marinade every 10 minutes until they become sweet and sticky. Remove the dish from the oven and add the lamb to a serving platter.
Squeeze the fresh lemon over the carrots before adding to the serving platter. Garnish with the parsley and serve with the hummus and flatbread.
To prepare the hummus: Add the hummus to a serving bowl before scattering over the spring onions, lemon zest and extra virgin olive oil.

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