|1 kg||lamb ribs|
|1,5 cup||stock — vegetable or beef|
|5 g||fresh thyme|
|lemon — juice only|
|2||garlic — cloves, crushed|
|himalayan salt and black pepper|
|5 g||fresh parsley — chopped|
|5 g||fresh coriander — chopped|
|5 g||fresh oregano — chopped|
|1||spring onions — finely chopped|
|1 Tbs||lemon juice|
|1/3 cup||olive oil — extra virgin|
|lemon — cut into 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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