On the heat. Hot

Ingredients

• 2 kg lamb riblets, in racks
• — DRY RUB
• 2 tbsp paprika · 1 tbsp masala
• 1 tbsp brown sugar · 2 tsp cumin
• 1 tsp chilli powder · 2 tsp salt
• — GLAZE
• 4 tbsp honey · 3 tbsp chutney
• 2 tbsp soy · 2 tbsp lemon juice
• 1 tbsp crushed garlic · chilli flakes

Method

1. Rub the racks all over and leave, uncovered, in the fridge for two hours or overnight. Uncovered dries the surface, which is what lets it lacquer later.
2. Wrap the racks in foil with a splash of water and bake at 150 °C for 90 minutes. This renders the breast fat, which coals alone will never do.
3. Unwrap and let them cool and dry for 20 minutes. They can be held at this stage for a day.
4. Medium coals. Racks on, 4 minutes a side to colour.
5. Now brush with the glaze and turn every 90 seconds for 6 minutes, building layers. Any earlier and the honey carbonises.
6. Cut into singles on the board and eat immediately, with fingers.

Cook's note. Two-stage cooking is not optional. Breast meat has too much connective tissue for a straight braai — it will be tough and flabby. The low bake does the work; the fire does the flavour.

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