Lamb

Spicy slow-cooked lamb ribs

Name: Silvia Colloca's spicy slow-cooked lamb ribs
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1.5kg lamb ribs; 1 bunch rosemary, leaves picked; 1/3 cup (80ml) olive oil; 1 tbsp chilli flakes; 1 garlic head, whole; 2 brown onions, peeled; 150ml white wine; zest and juice of 1 lemon; green salad to serve (we used radicchio and baby spinach)

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by Silvia Colloca

Cook and author

Apr 08, 2016

Slow roasted until the meat is falling off the bone, these lamb ribs are tender and packed full of flavour. If 1.5kg seems like an obscene quantity for only four people, keep in mind that once they’re cooked, they will shrink considerably.

1.5kg lamb ribs
1 bunch rosemary, leaves picked
1/3 cup (80ml) olive oil
1 tbsp chilli flakes
1 garlic head, whole
2 brown onions, peeled
150ml white wine
zest and juice of 1 lemon
green salad to serve (we used radicchio and baby spinach)

Method

1.

You can begin this recipe 1 day ahead, otherwise allow 1 hour for marinating. Chop half the rosemary and rub onto lamb with olive oil, chilli flakes and seasoning. Allow to marinate in the fridge for at least 1 hour or overnight.
2.

Preheat oven to 150°C. Place the ribs in an oven dish and add the garlic, onion, and wine. Cover with foil and roast for 3 hours or until soft and falling off the bone. Turn to the maximum grill function and grill the ribs for 10 minutes or until a nice crust has formed.
3.

You will notice the ribs will have released a lot of fat during baking. Discard it and serve the meat piled up onto a wooden board sprinkled with lemon zest, remaining rosemary and lemon juice. Serve with a crisp green salad. Serves 4.