slow-cooked lamb ribs

with mint and malt vinegar relish

  • 1 teaspoon dried chilli flakes
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sea salt flakes
  • ½ teaspoon cracked black pepper
  • 2 tablespoons brown sugar
  • ¼ cup (60ml) malt vinegar
  • 2 x 6-rack lamb ribs (2.5kg), skin on and trimmed

mint and malt vinegar relish

  • 1/3 cup (60g) brown sugar
  • ½ cup (125ml) malt vinegar
  • 1 clove garlic, crushed
  • ½ cup mint leaves, finely chopped
  1. Preheat oven to 160°C (325°F). Place the chilli, cumin, coriander, salt, pepper, sugar and vinegar in a bowl and mix to combine. 
  2. Rub the ribs with the spice mixture and place, skin-side up, on a 
large roasting tray. Cover with aluminium foil and cook for 2 hours.

  3. Remove the foil, increase temperature to 220°C (425°F) and cook for 10 minutes
or until dark golden and caramelised.
  4. To make the mint 
and malt vinegar relish, place the sugar, vinegar and garlic in a small
saucepan over high heat. 
  5. Bring to a simmer and cook for 2 minutes or
until slightly syrupy. Remove from the heat, set aside to cool slightly and add
the mint. 
  6. Slice the ribs and serve with the mint relish. Serves 4.
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