Lamb ribs are definitely not an everyday food, but their fattiness paired with the sweet vinegar of mint sauce is truly delicious.
1kg lamb ribs, separated into individual ribs
1 tbsp olive oil
½ cup finely shredded mint leaves, plus extra for garnish
½ tsp caster sugar
¼ cup white wine vinegar
1. Heat your oven to 170C fan-forced (190C conventional). Toss the lamb ribs in the olive oil, season well with salt and place on a rack over a piece of baking paper on a baking tray. Roast the lamb ribs for about 1½ to 2 hours until they're browned and the fat is rendered.
2. For the mint sauce, combine mint leaves and sugar in a bowl and pour 1-2 tablespoons of boiling water on top. Stir to dissolve the sugar, then add the white wine vinegar to taste, plus a pinch of salt.
3. Serve the ribs with the mint sauce for dipping and garnish with a few extra mint leaves.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.