Sticky Lamb Ribs With Mint Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 1 hour marinating time
Cooking time: 2 hours 15 minutes
- 2 rack lamb ribs (also sold as lamb brisket)
- 6 rosemary sprigs
- 2 heads garlic, top and base chopped off and garlic cloves, smashed
- 1/2 cup lemon juice
- 3 cups chicken stock
- 1 cup mint leaves, chopped
- 100g/3.5ozs. sugar
- 1/4 cup water
- 1/3 cup white wine vinegar
Lamb ribs are available at larger butchers or wholesalers. You can also order these in and they are about a third of the price of cutlets (sometimes even cheaper). They are a fatty cut (hey it's lamb) so it's not for the fat phobic.
Step 1 - Remove the membrane flap from the lamb (this will be quite tough and chewy). Marinate the lamb ribs with the rosemary, garlic and lemon juice for 1 hour. Place them meat side down in a deep baking dish with 1.5 cups of the chicken stock and cover tightly with foil. Bake for 1 more hour at 140C/ 284F.
Step 2 - Remove from the oven, add 1 cup of stock and cook for another hour. Then add another 1/2 cup of stock. The lamb should be tender. Allow to cool so that it is easier to handle.
Step 3 - While the lamb is baking make the mint sauce. Place the mint leaves, sugar, water and vinegar in a small saucepan and heat until reduced and becoming syrupy.
Step 4 - Cut into ribs and place back on the dish. Brush the mint sauce on the ribs and then bake in a 200C/400F oven for 15-20 minutes or until caramelised.