Red Wine & Rosemary Lamb Ribs
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time:
Cooking time: 2.5 hours
Ingredients Needed
- 1.2kgs/2.6lbs lamb ribs
- 180ml/6flozs red wine
- 3 sprigs rosemary, leaves only
- 1/2 cup/110g/3.9ozs. brown sugar
- 25g/1oz. (6-8) brown anchovies, chopped
- 8 cloves garlic, crushed
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- White pepper for seasoning
Step-By-Step Cooking Instructions
Step 1: Prepare the Marinade
Place the red wine, brown sugar, anchovies, garlic, Worcestershire sauce and salt in a jug. Bruise the rosemary leaves by placing in a mortar and pestle and gently pounding for a few seconds (you don't want to make it a paste, just release the oils). Add to the wine mixture.
Step 2: Marinate and Slow Roast
Place the ribs in a large ziplock bag with this and leave them on the counter for 1 hour to absorb (unless you've got 40+C/104+F days and no air conditioning in which case put them in the fridge). Preheat oven to 160C/320F. Line a large baking tray with parchment and place the ribs on it. Pour 4 tablespoons of the marinade over the ribs but reserve the rest for a glaze. Cover with oiled foil (oiling the inside part so that the ribs don't catch on the foil) and roast for 2.5 hours (3 hours if the ribs are attached).
Step 3: Glaze and Finish
When the ribs have 10 minutes to go make the glaze. Heat the marinade up in a small saucepan and reduce until syrupy (but not too thick). When the ribs are ready, remove the foil and brush with glaze all over. Increase oven temperature to 180C/350F and return to oven without foil and roast for 15 minutes. Season with salt and white pepper to taste.