thyme and coriander veal ribs

  • 1kg rack veal ribs
  • ¼ cup (60ml) lemon juice 
  • 2 tablespoons olive oil 
  • 2 tablespoons sea salt flakes 
  • 2 tablespoons thyme leaves 
  • 2 teaspoons coriander (cilantro) seeds
  1. Preheat oven to 180°C (355°F). Place the ribs, lemon juice and oil in a non-metallic bowl and toss to coat. Cover and refrigerate for 30 minutes to marinate.
  2. Place salt, thyme and coriander in a mortar and using a pestle, pound until crushed and well combined. Heat a large metal baking dish over high heat. Sprinkle the ribs with 1 tablespoon salt mixture and cook for 2–3 minutes each side or until browned. Sprinkle with 1 tablespoon salt mixture and roast for 1 hour. Cut into pieces and serve with the remaining salt mixture. Serves 4–6

 

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER