These slow roast balsamic lamb ribs are a no fuss dinner that will please everyone with their sticky glaze and tender meat. They are a breeze to prepare and their aroma is delightful.
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Ingredients
- 1 kg Lamb Ribs
- 125 ml Balsamic Vinegar 1/2 cup
- 2 tbsp Brown Sugar
- 1 tbsp Honey
- 5 cloves Garlic crushed
- 2 sprigs Rosemary finely chopped
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Combine vinegar, sugar, honey, rosemary, olive oil, salt and pepper in a jug or bowl and whisk to combine to make the marinade.125 ml Balsamic Vinegar, 2 tbsp Brown Sugar, 1 tbsp Honey, 2 sprigs Rosemary, 1 tbsp Olive Oil, 1 tsp Salt, 1 tsp Pepper
- In a large freezer, ziplock bag or bowl combine lamb, garlic and marinade. Massage to coat the meat in the marinade.1 kg Lamb Ribs, 5 cloves Garlic
- Place the bag into the fridge and leave to marinade for 24 hours, turning the bag over anytime you open the fridge to ensure the meat is evenly coated.If you don't have 24 hours, just marinade for as long as possible.
- Preheat oven to 150ºC (300ªF).
- Spread lamb ribs in a single layer in a deep sided roasting dish. I use glass because they are easiest to clean. Pouring all excess marinade from the bag over the lamb.
- Cover roasting dish tightly with aluminium foil and place in the oven for 2 hours.
- Check lamb ribs after 1 hour. If there is no moisture on the bottom of the baking dish add a splash of water to stop the ribs drying out.
- After 2 hours, increase the oven temperature to 200ºC (390ºF). Remove the foil from the baking dish and baste the ribs with the marinade from the bottom of the dish. I use a pastry brush for this.
- Place ribs back in the now hot oven for 10 minutes.After which the marinade will have given the ribs a sticky glaze and the meat will be tender and starting to fall from the bone.