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