Slow-cooked lamb ribs

Jill Dupleix
Sweet and crisp, roasted lamb ribs are the new treat.
Sweet and crisp, roasted lamb ribs are the new treat. Photo: Steven Siewert SWS

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


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


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.