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Braised Lamb Ribs

Delicious Slow-Cooked Lamb Ribs

4

Serves

30 mins

Prep Time

2 hrs 10 mins

Cook Time

Shawn Moodie

Recipe author

Shawn Moodie

These braised lamb ribs make for a delicious dinner or simple snack recipe. We like them best served with steamed vegetables and hot cooked rice.

This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. Smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.

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Lamb,

National Lamb Day,

Special Occasion & Entertaining,

Casserole/Slow,

Ingredients

Lamb Ribs

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2 racks Quality Mark lamb ribs

Optional: brined (see method step)

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water

Lamb Braise

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1 tsp sea salt

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1 Tbsp Himalayan pink salt

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1 large garlic clove

minced

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1 tsp fresh thyme

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1 bay leaf

fresh

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1 can tomato

chopped and drained

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1 large carrot

diced

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½ tsp black peppercorn

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3-4 cups water

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1 large onion

chopped

Method

Braising Method

1

Preheat the oven to 180°C.

2

Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds.

3

Place lamb ribs in a cold pan and heat gradually until they are frying and fat melts. Turn frequently so all sides brown.

4

When lamb is golden brown on all sides, place the lamb ribs in a large casserole dish with the rib bones facing up.

5

Add onion and carrot to hot lamb fat in the pan and saute over moderate heat until golden brown.

6

Stir in tomatoes and liquid, bring to boil and scrape in pan juices with a spatula.

7

Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and just enough water into the casserole dish to just cover the ribs.

8

Place in the oven and cook for 2-3 hours until the ribs are tender and cooked through.

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9

This can be served with rice and a side of steamed vegetables. One cup of raw rice cooked in boiling salted water will be about right.

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