Let’s Make Lamb Chops & Jollof Rice For Dinner!

Season lamb ribs with 2 kilos of lamb ribs, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of coriander powder, 1 teaspoon of salt, and 1 teaspoon of dried parsley.

Add a sprinkle of olive oil (less than 1 tablespoon) and 2 tablespoons of barbecue sauce to the lamb ribs.

Massage the seasoning into the lamb ribs to ensure they are well coated.

Cover the lamb ribs and set aside to marinate for about an hour.

Preheat the oven to 200 degrees Celsius using the grill fan combination.

Cut 1 green bell pepper, 1 red bell pepper, and 1 onion into larger sizes and set aside.

Place the marinated lamb ribs in a grill pan and put it in the oven.

Prepare jollof rice by rinsing 2 cups of jasmine rice 2-3 times until the water runs clear.

In a pot, add the washed rice and about 100-200 ml of water, ensuring the heat is at medium-high to avoid sogginess.

Add salt to taste and cover the pot, mixing occasionally.

After 20 minutes of grilling, check the lamb ribs, flip them, and add the cut vegetables on top.

Return the lamb ribs and vegetables to the oven for another 20 minutes, checking occasionally.

After 5 minutes, push the vegetables down to soak up the juices from the lamb ribs.

Once the jollof rice is cooked and the grains are separated, serve it alongside the grilled lamb ribs and vegetables.

Equipment Needed