Sticky oregano lamb ribs
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.
