Sticky oregano lamb ribs

May 6, 2016 (Last Updated: January 11, 2019)

Sticky oregano lamb ribs

Serves: 4 – 6
Cooking Time: 2 hours

Ingredients

  • GARLIC AND HERB SAUCE
  • 60ml (¼ cup) fresh oregano leaves
  • 30ml (2 tbsp) fresh flat-leaf parsley leaves
  • 2 spring onions, chopped
  • 1 garlic clove, chopped
  • 15ml (1 tbsp) lemon juice
  • 60ml (¼ cup) olive oil
  • 4 x 500g racks lamb ribs, trimmed
  • 30ml (2 tbsp) dried oregano
  • 5ml (1 tsp) cayenne pepper
  • 30ml (2 tbsp) olive oil
  • 125ml (½ cup) golden syrup
  • 15ml (1 tbsp) Dijon mustard
  • 125ml (½ cup) malt vinegar
  • sea salt and freshly ground black pepper, to taste

Instructions

1

To make the garlic and herb sauce, place all the ingredients in the bowl of a small food processor and process until well combined. Set aside.

2

Place the ribs in a large saucepan of cold water and bring to the boil. Reduce the heat to low, cover and cook for 30 minutes. Drain and place in a dish.

3

Combine the oregano, cayenne pepper, oil, syrup, mustard and vinegar and season. Pour this mixture over the ribs and toss to coat. Cover and refrigerate for 30 minutes to marinate.

4

Preheat the oven to 180°C.

5

Place the ribs on a wire rack on a baking tray lined with non-stick baking paper. Roast for 45 minutes, basting every 10 minutes with the marinade.

6

Slice and serve with the garlic and herb sauce.

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