serves
4
prep
15 minutes
cook
2:20 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
2:20
hours
difficulty
Easy
level
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Clever Cuts
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G
Watch The Full Episode Here
G
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
- 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.
- 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.
- Remove the foil, increase the heat to 220°C and cook for 10 minutes or until the ribs are dark golden and caramelised.
- For the mint sauce, combine the sugar, vinegar and garlic in a small saucepan over high heat.
- 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.
- 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.
Stream free On Demand
Clever Cuts
