2017-08-21
Lemon, Honey & Rosemary Lamb Ribs
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Lemon, Honey & Rosemary Lamb Ribs

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Set aside the knives and forks, these marinated ribs are finger licking good.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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Ingredients

Lamb

  • 800g-1kg Quality Mark lamb ribs

Marinade

  • ¼ cup oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • 1 ½ tablespoons tomato paste
  • 2 sticks fresh rosemary leaves, roughly chopped
  • ¼ cup fresh thyme leaves, chopped
  • ½ cup fresh mint leaves, chopped
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • Zest of 2 lemons
  • Pinch of chilli flakes 

To serve

  • Chopped fresh parsley
  • Sesame seeds

Method

 
 

Lamb

Mix all the marinade ingredients in a small bowl to combine. Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat then cover. Leave to marinate for at least an hour or overnight in the fridge.

Remove the ribs from the fridge at least 30 minutes before cooking and season. Preheat a 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 about 10-15 minutes.

To serve

Arrange on a platter and sprinkle with fresh parsley and sesame seeds.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving
Serving size: 152g

Energy kJ (kcal) 1119 (267)
Protein (g) 27.7
Fat (g) 16.3
Saturated (g)
4.5
Carbohydrate (g) 2.5
Sugars (g)
2.1
Sodium (mg) 133
Iron (mg) 2.6
Zinc (mg) 5.1
Vitamin B12 (ug) 1.6
Vitamin D (ug) Trace
Selenium (ug) 5.6

A messy dish, but a fun, protein-rich option when you have a crowd to entertain.
  • 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.
  • Because ribs are mainly bone, they will take longer to cook than you may 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.
  • As a guide, serve four ribs per person for a main meal.
  • To reduce the sodium content of this dish, opt for a salt reduced tomato paste. 
  • The meat on ribs is close to the bone which means it’s full of flavour.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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