Name: Sticky oregano lamb ribs
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 60 ml fresh oregano; 30 ml fresh parsley; 2 spring onions; 1 garlic cloves, chopped; 15 ml lemon juice; 60 ml fresh chillies 573; 4 lamb ribs, trimmed; 30 ml dried oregano; 5 ml cayenne pepper; 30 ml fresh chillies 573; 125 ml golden syrup; 15 ml Dijon mustard; 125 ml vinegar malt; sea salt and freshly ground black pepper

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Ingredients (14)

For the garlic and herb sauce:

60 ml	fresh oregano
30 ml	fresh parsley
2	spring onions
1	garlic — cloves, chopped
15 ml	lemon juice
60 ml	fresh chillies — 573

For the ribs:

4	lamb — ribs, trimmed
30 ml	dried oregano
5 ml	cayenne pepper
30 ml	fresh chillies — 573
125 ml	golden syrup
15 ml	Dijon mustard
125 ml	vinegar — malt
	sea salt and freshly ground black pepper

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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.