Tuesday, 20 December 2016

Lamb Spare Ribs

Carole's Chatter: Lamb spare ribs


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.

Ingredients:
Lamb spare ribs
Shallot
Garlic oil
Honey
Olive Oil
Soy Sauce (1/4 cup)
1 cup red wine
Salt
Lemon juice
Pepper
Paprika
Bay leaf

Method:
Marinade the ribs in all the other ingredients for a minimum of an hour.

Bake in a hot oven for 1 hour

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