(4 to 6 portions, 30 minutes)

  • 50 ml olive oil
  • 30 ml honey
  • 45 ml mustard
  • 30 ml vinegar
  • 45 ml chutney
  • 900 g shortrib lamb
  • salt and freshly ground black pepper
  • 280 g (500 ml) flour
  • 1 x 340 ml can of beer
  • sunflower oil for deep frying
  • 4 onions, sliced into rings

Heat oven to 200 °C. Mix olive oil, honey, mustard, vinegar and chutney. Place ribs on a baking tray and pour sauce over the meat. Season with salt and black pepper. Put in hot oven and roast for 25 to 30 minutes, or until golden brown and cooked. While meat is roasting, prepare the onion rings: Mix flour and beer to form a firm batter. If it is too thick, add more water. Heat sunflower oil until piping hot. Dip onion rings in beer batter and place in hot oil. Fry for 5 to 8 minutes or until golden brown and crisp. Drain on kitchen paper. Serve hot ribs with onion rings and salad of your choice.

TIP: Don't place too many onion rings in the oil at the same time. The onions will cook and won't become crispy. Rather fry them in several batches.