Sticky oregano lamb ribs
Preparation time: 00:20
Cooking time: 01:15
Ingredients
For the garlic and herb sauce:
60 ml fresh oregano leaves
30 ml fresh flat leaf parsley leaves
2 spring Onions
1 clove garlic - chopped
15 ml lemon juice
60 ml olive oil
For the ribs:
4 500g lamb ribs - trimmed
30 ml dried oregano
5 ml cayenne pepper
30 ml olive oil
125 ml golden syrup
15 ml Dijon Mustard
125 ml malt vinegar
sea salt and freshly ground black pepper to taste
Method
To make the garlic and herb sauce, place all the ingredients in the bowl of a small food processor and process until well blended. Set aside.
Place the ribs in a large saucepan of cold water and bring to the boil. Reduce the heat to low, cover and cook for 30 minutes. Drain and place in a dish.
Combine the oregano, cayenne pepper, oil, syrup, mustard and vinegar and season. Pour this mixture over the ribs and toss to coat. Cover and refrigerate for 30 minutes to marinate.
Preheat the oven to 180°C. Place the ribs on a wire rack on a baking tray lined with non-stick baking paper. Roast for 45 minutes, basting every 10 minutes with the marinade.
Slice and serve with the garlic and herb sauce.
Reprinted with permission of Carl Penn, Exec Chef at Peddlars on The Bend.
Servings: 4
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