Slow-cooked lamb ribs

all details

Serve with a leafy green salad, coleslaw, mash or just a cold beer.

Jill Dupleix Hot Food:
Lamb Ribs (Oct 1)
18th September 2013
Photo: Steven Siewert
Sweet and crisp, roasted lamb ribs are the new treat. Photo: Steven Siewert SWS

Ingredients

  • 2kg lamb breasts (ribs)
  • 200ml dry white wine
  • 2 garlic cloves, sliced
  • 1 tsp salt
  • 3 cinnamon sticks

  • Barbecue sauce:
  • 3 tbsp tomato sauce
  • 100ml red wine or beer
  • 2 tbsp balsamic vinegar
  • 2 tbsp dark-brown sugar
  • 1 tbsp mustard
  • 1 tsp garlic powder
  • Dash of chilli sauce
  • 1 tsp sea salt

Method

Heat oven to 140C.

Combine lamb breasts, wine, garlic, salt and cinnamon in a large lidded ovenproof pot, add enough water to cover, and bring to just under the boil. Cover tightly and bake in the oven for 2 hours or until tender. Drain and cool. Bring the barbecue sauce ingredients to the boil, stirring, and simmer for 10 minutes, stirring occasionally, until thick.

Heat oven to 220C. Cut the breast into individual ribs and brush with the barbecue sauce. Place on a rack in a baking tray lined with baking paper and roast for 30 minutes or until dark and sticky. Serve hot.

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  • Main Ingredients - Lamb
  • Course - Main-course
  • Occasion - Dinner Party, Family meals

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