Braised lamb ribs
Delicious slow-cooked lamb ribs
Serves
4
Prep Time
30 mins
Cook Time
2 hrs 10 mins
These braised lamb ribs make for a delicious dinner or simple snack recipe. We like them best served with steamed vegetables and hot cooked rice.
This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. Smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.
Print
ShareIngredients
2 racks Quality Mark lamb ribs
Optional: brined (see method step)water
1 tsp sea salt
1 Tbsp Himalayan pink salt
1 large garlic clove
minced1 tsp fresh thyme
1 bay leaf
fresh1 can chopped tomatoes
drained1 large carrots
diced½ tsp black peppercorns
3-4 cups water
1 large onion
chopped
Method
Preheat the oven to 180°C.
Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds.
Place lamb ribs in a cold pan and heat gradually until they are frying and fat melts. Turn frequently so all sides brown.
When lamb is golden brown on all sides, place the lamb ribs in a large casserole dish with the rib bones facing up.
Add onion and carrot to hot lamb fat in the pan and saute over moderate heat until golden brown.
Stir in tomatoes and liquid, bring to boil and scrape in pan juices with a spatula.
Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and just enough water into the casserole dish to just cover the ribs.
Place in the oven and cook for 2-3 hours until the ribs are tender and cooked through.
This can be served with rice and a side of steamed vegetables. One cup of raw rice cooked in boiling salted water will be about right.
Nutrition Information per Serving (503g)
This nutrition analysis is based on 4 serves and does not include the rice or vegetables to serve.
