How To Do It
So I’ve taken this wet marinade and we’re in the final development stages of launching this flavour into a convenient dry rub spice. Exciting times.
Grab a Ziplock bag, place all the lamb and ingredients into the bag. Seal it and mix. Now leave this resting for around and hour or 2. This airtight bag allows for the marinade flavours to penetrate the meat, enhancing that karoo lamb flavour explosion.
Once your open fire coals are ready, remove from Ziplock bag and braai. Remember, there’s honey in the marinade so monitor the heat and fat portions of the lamb. We all love a crispy chargrilled piece of lamb fat but its never too pleasant burning it.