Mint lamb ribs

This recipe is inspired by a Donna Hay recipe for lamb ribs. Lamb ribs are coated in a mixture of spices, vinegar and chilli then roasted and served with a refreshing mint sauce.

Mint lamb ribs Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  2:20 hours

• difficulty

  Easy

Ingredients

• ¼ cup malt vinegar
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tbsp brown sugar
• 1 tsp dried chilli flakes, optional
• salt and black pepper
• 2 x 6 rack lamb ribs

Mint sauce

• ⅓ cup brown sugar
• ½ cup malt or white vinegar
• 1 garlic clove, finely grated
• ½ cup mint leaves, finely chopped, plus extra leaves to serve

Instructions

1. Preheat the oven to 160°C fan-forced. Place the malt vinegar, cumin, coriander, sugar and chilli in a medium bowl, season with salt and pepper and mix well to combine.
2. Rub the ribs with the spice mixture and place (skin-side up) on a large roasting tray lined with baking paper. Cover with foil and cook for 2 hours.
3. Remove the foil, increase the heat to 220°C and cook for 10 minutes or until the ribs are dark golden and caramelised.
4. For the mint sauce, combine the sugar, vinegar and garlic in a small saucepan over high heat.
5. Bring to a simmer and cook for 2 minutes, or until slightly thickened. Remove from the heat, set aside to cool slightly and add the mint.
6. Slice the lamb ribs and sprinkle with extra mint leaves. Serve with the mint sauce.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.