Drunken Lamb Ribs

4 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


Preheat 1 your oven to 180°C.

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

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.

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

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.

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.

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