The Courier-Mail


- By Bryan Kelly, Hellenika, Nobby Beach

It’s a great time to cook lamb ribs as spring lamb is in season. Baking the ribs first ensures the ribs are tender and moist.

2kg Junee lamb ribs 3 white onions, juiced 30g rigani (Greek dried oregano) 200ml lemon juice 2 litres white wine 4 cloves garlic Tzatziki, lemon cheek and fresh oregano to serve


1. Put lamb ribs in a deep baking tray or pot. Combine onion, rigani, lemon juice, wine and garlic and pour over the ribs. Leave to marinate in the fridge for 4 hours. 2. Cover with foil and bake for 2 hours at 140C. 3. Once tender, remove from oven and let cool. 4. Drain off excess liquid and season with sea salt. 5. Chargrill ribs for 4 minutes each side. Serve with a side of tzatziki, lemon cheek and fresh oregano.

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