Lamb Easy Main

Baked lamb ribs with marmalade

Name: Sticky lamb ribs recipe
Ingredients: 1.5kg lamb ribs (cut into 2-3 rib portions; 16 eschalots, peeled; 8 garlic cloves, unpeeled; 10 sprigs rosemary, leaves picked; 250g Torello Farm gin & lime marmalade (from torellofarm.com.au, or see notes); 500ml white wine; 40.00 ml extra virgin olive oil; Lime wedges, to serve

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by delicious. team

delicious. team

Apr 18, 2024

“Fiona Hammond is a Mornington Peninsula-based food stylist and recipe developer who has been working with Torello Farm since we opened the Farm Gate back in 2017. Each week, she develops a recipe for us using seasonal produce. When local limes are plentiful, Torello’s farmhouse kitchen makes a gin & lime marmalade using Bass & Flinders gin, and in this recipe, Fiona has paired our signature marmalade with our free-range Dorset Down lamb ribs.” - Sophie O'Neil, director of Torello Farm.

1.5kg lamb ribs (cut into 2-3 rib portions
16 eschalots, peeled
8 garlic cloves, unpeeled
10 sprigs rosemary, leaves picked
250g Torello Farm gin & lime marmalade (from torellofarm.com.au, or see notes)
2 cups (500ml) white wine
2 tbs extra virgin olive oil
Lime wedges, to serve

Method

1.

Preheat oven to 150°C/130°C fan-forced.
2.

Arrange the lamb ribs in a single layer, skin-side down, in a deep baking dish. Scatter the eschalots, garlic and rosemary leaves in between ribs. Sprinkle over 3 tsp salt flakes and season with freshly ground black pepper. Place the marmalade, wine and oil in a jug and whisk until smooth. Pour over the ribs. Cover the baking dish with foil and seal the edges. (At this point the dish can be refrigerated and left to marinate for up to 24 hours).
3.

Bake for 2 hours 30 minutes. Increase oven to 220°C/200°C fan-forced.
4.

Arrange ribs, skin-side up and roast, uncovered, for 30 minutes or until skin is crisp and meat is tender and pulls away easily from bones. Transfer ribs, eschalots and garlic to a serving platter and cover to keep warm.
5.

With a large spoon, discard fat from top of sauce, then transfer sauce to a large frypan. Bring to the boil over high heat. Boil for 10 minutes (discarding any remaining fat) to reduce to 1 cup (250ml).
6.

Spoon sauce over ribs and serve with lime wedges to squeeze over.

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Recipe Notes

"Begin this recipe at least 3 hours ahead. You’ll need a deep baking dish. If you can’t get your hands on Torello’s gin & lime marmalade, substitute with lime marmalade and add 1 tbs gin."