Crispy lamb ribs with fresh herb sauce

Recipe from: 16 March 2015
recipes, Banting, LCHF, lamb

Ingredients 14
Servings 4
Time 00:15


  • 1
    lamb ribs
  • 1,5
    homemade vegetable or beef stock
  • 5
    fresh thyme
  • juice of 1 lemon
  • 2
    garlic cloves, crushed
  • Himalayan salt and black pepper
  • 5
    parsley, chopped
  • 5
    coriander, chopped
  • 5
    fesh oregano, chopped
  • 1
    spring onion, finely chopped
  • 1
    lemon juice
  • 1/3
    extra virgin olive oil
  • lemon wedges, to serve



Preheat the oven to 180°C.

Line a baking tray with foil, top with the ribs, stock, fresh thyme, lemon juice and garlic, season really well. Cover with a second piece of foil, seal the edges together by crimping the foil to form a parcel.

Roast for 35 minutes. Remove the baking tray from the oven and remove the covering foil. Increase the oven temperature to 220°C, return tray to oven and roast the ribs until crispy and golden.

For the herb sauce: Place the herbs and spring onion in a bowl, stir in the lemon juice and then whisk in the olive oil. Season well.

To serve: Serve ribs hot, topped with herb sauce and accompanied by lemon

Recipe reprinted with permission of Lose It!
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Read more on: lchf  |  banting  |  recipes

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