- 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)
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.