Lamb Ribs With Orange & Rosemary
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 2.5 hours
Serves: 4-5 people
- 1.25kgs/2.7lbs lamb ribs
- 6 cloves garlic
- 2 inches fresh ginger
- Zest of 2 oranges
- 1.5 cups/375mls/12.6flozs. orange juice
- 6 tablespoons soy sauce
- 1.5 tablespoons rice wine vinegar
- Needles from 2 sprigs rosemary
- 120g/4ozs. brown sugar
Step 1 - Finely grate the garlic and ginger and mix with the orange zest, orange juice, soy sauce, rosemary needles and rice wine vinegar (don't add the sugar or honey at this stage). Marinate the lamb ribs in this mixture for 1 hour.
Step 2 -Preheat oven to 160C/320F and line a deep baking dish with parchment. Lay out the ribs with a little of the marinade and season with salt and pepper. Reserve the rest of the marinade for the glaze. Cover the tray with foil and roast for 2 hours.
Step 3 -While it is heating make the glaze. Place the remaining marinade (there should be around 1 1/4 cup or so) and add the brown sugar and bring to a boil and simmer for 10-15 minutes or until reduced to a maple syrupy texture. When the ribs are done, brush them with the glaze generously and then increase the heat to 220C/440F and roast for 10 minutes. Brush them again with the glaze and roast for another 10 minutes. Serve with salad, potatoes or rice.