spicy slow-cooked lamb ribs

///spicy slow-cooked lamb ribs

spicy slow-cooked lamb ribs



  • 1.5kg lamb ribs
  • 1 bunch rosemary, leaves picked
  • 1/3 cup (80ml) olive oil
  • 1 tbsp chilli flakes
  • 1 garlic head, whole
  • 2 brown onions, peeled
  • 150ml white wine
  • zest and juice of 1 lemon
  • green salad to serve (we used radicchio and baby spinach)

Cooking Method


You can begin this recipe 1 day ahead, otherwise allow 1 hour for marinating. Chop half the rosemary and rub onto lamb with olive oil, chilli flakes and seasoning. Allow to marinate in the fridge for at least 1 hour or overnight.


Preheat oven to 150°C. Place the ribs in an oven dish and add the garlic, onion, and wine. Cover with foil and roast for 3 hours or until soft and falling off the bone. Turn to the maximum grill function and grill the ribs for 10 minutes or until a nice crust has formed.


You will notice the ribs will have released a lot of fat during baking. Discard it and serve the meat piled up onto a wooden board sprinkled with lemon zest, remaining rosemary and lemon juice. Serve with a crisp green salad. Serves 4.

By |2018-04-17T21:03:18+00:00April 17th, 2018|Lamb, Recipes|0 Comments

About the Author:

Meat Craftsman Tate’s experience in the industry has taken him to some of the best high end butcher shops in Melbourne. These include Managing Cannings Free Range butchers in Kew and butchering for Peter G Bouchiers, Toorak, Bourke St. and Moorabin.