Drunken Lamb Ribs

Yields4 Servings
 600 g free range lamb ribs (12 ribs)
 1 cup white wine
 80 ml lemon juice (zest and juice of 2 lemons)
 ¾ cup olive oil
 2 sprigs rosemary (pulled from the stem)
 2 cloves garlic (peeled)
 1 pinch salt and black pepper
1

Preheat 1 your oven to 180°C.

2

Pack the lamb ribs tightly in to a medium sized baking tray.

3

In a small jug, blitz the remaining ingredients with a stick blender and pour it over the lamb, using a spoon to spread it evenly.

4

Cover the tray in foil and pop it in the oven for 90 minutes

5

After 90 minutes, uncover the meat, drain of most of the liquid and pop the tray back in for 15 to 20 minutes to brown nicely.

6

While the ribs are browning off, scoop most of the fat off the tray juices and pour what is left into a small pot and reduce it by two thirds.

7

When the ribs are ready, transfer them to a platter and drizzle them with the fatty pan juice reduction.

Ingredients

 600 g free range lamb ribs (12 ribs)
 1 cup white wine
 80 ml lemon juice (zest and juice of 2 lemons)
 ¾ cup olive oil
 2 sprigs rosemary (pulled from the stem)
 2 cloves garlic (peeled)
 1 pinch salt and black pepper

Directions

1

Preheat 1 your oven to 180°C.

2

Pack the lamb ribs tightly in to a medium sized baking tray.

3

In a small jug, blitz the remaining ingredients with a stick blender and pour it over the lamb, using a spoon to spread it evenly.

4

Cover the tray in foil and pop it in the oven for 90 minutes

5

After 90 minutes, uncover the meat, drain of most of the liquid and pop the tray back in for 15 to 20 minutes to brown nicely.

6

While the ribs are browning off, scoop most of the fat off the tray juices and pour what is left into a small pot and reduce it by two thirds.

7

When the ribs are ready, transfer them to a platter and drizzle them with the fatty pan juice reduction.

Drunken Lamb Ribs