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
- ⅓ cup (60g) brown sugar
- ½ cup (125ml) malt vinegar
- 1 clove garlic, crushed
- ½ cup mint leaves, finely chopped
- Preheat oven to 160°C (325°F). Place the chilli, cumin, coriander, salt, pepper, sugar and vinegar in a bowl and mix to combine.
- 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.
- Remove the foil, increase temperature to 220°C (425°F) and cook for 10 minutes
or until dark golden and caramelised.
- To make the mint
and malt vinegar relish, place the sugar, vinegar and garlic in a small
saucepan over high heat.
- Bring to a simmer and cook for 2 minutes or
until slightly syrupy. Remove from the heat, set aside to cool slightly and add
- Slice the ribs and serve with the mint relish. Serves 4
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