This was the first time I tried to cook Lamb Spare Ribs. They were tender and tasty – but a bit too fatty still for me. I cut the fat with liberal splashings of mint sauce.
If you like lamb, you might like to give this a try – but you need to find some way to cut out some of the fat.
Lamb spare ribs
Soy Sauce (1/4 cup)
1 cup red wine
Marinade the ribs in all the other ingredients for a minimum of an hour.
Bake in a hot oven for 1 hour