
THE CUT
Ribs are sold two ways, as separate ribs or joined together. If joined together cut them into two, three or four rib pieces. The bigger the pieces the longer they will take to cook.
HOW TO COOK
Because ribs are mainly bone, they will take longer to cook than you think. However if the pan or grill is too hot, the marinade will burn before they are cooked through so don’t have it on the highest heat.
A common preparation for lamb ribs involves leaving them in a marinade for at least 2 hours, if not overnight to coat the meat and bone using your choice of flavour to suit the season. Remove ribs from the refrigerator at least 30 minutes before cooking and season. Preheat the barbecue grill or frying pan to a medium high heat. Add the ribs and cook until browned and crunchy on all sides – around 15-20 minutes. If you have single ribs, they will only take around 10-15 minutes.
If roasting, preheat the oven to 200°C. Remove the lamb from the marinade and transfer to a large non-stick roasting dish. Roast for one hour covered with foil, turning once. Remove the foil, return to the oven uncovered for a final 30 minutes. Transfer the ribs to a large plate and serve with the salad.