Sticky oregano lamb ribs

Recipe from: 7 August 2012

Ingredients 16
Servings 4
Time 00:20

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

01:15
 
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.
 

Read more on: boil  |  recipe  |  herbs  |  roast  |  lamb
 

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