Lamb sout ribbetjies INGREDIENTS1.5kg nice fatty lamb or mutton ribs in one piece, ask butcher to cut through the bones100ml coarse saltFreshly ground black pepper15ml (1 tbsp) dry roasted whole coriander, crushed in a pestle and mortarA couple of sprigs of fresh thymeJuice of 1 small lemonTo serve: lemon wedgesMETHODUsing a sharp knife, cut across the top fatty side of the ribs in a criss-cross pattern.Combine the salt, pepper, coriander and thyme.Rub the meat on both sides with half the spice mixture.Cover with a damp dishcloth and refrigerate overnight.Just before cooking rub with a damp cloth and rub over remaining spice mixture.Roast for 1 hour in the oven at 180ºC or braai on the coals till golden brown and crispy.Pour over lemon juice and serve with lemon wedges...