Spiced Lamb Ribs with Red Pepper Sauce
Autumn is a great time to hunker down and enjoy some juicy, tender slow-cooked lamb ribs. At the Daylesford Meat Company, our lambs are raised on pasture at Green Hills, the family farm near Malmsbury. We’re giving these ribs a touch of Spain with some smoky paprika and a luscious sauce made with red peppers in a jar that come all the way from Spain.
Serves 4-6
Ingredients
Ribs
1 tablespoon ground coriander
1 tablespoon smoky Spanish paprika
1 tablespoon fresh rosemary leaves
50ml olive oil
75ml honey
1 teaspoon salt
1kg lamb ribs
Sauce
250 g piquillo peppers, drained
1 teaspoon hot Spanish paprika
1 garlic clove, peeled
1 teaspoon smoked Spanish paprika
1 teaspoon ground cumin
60 ml extra virgin olive oil
15ml sherry vinegar
Salt
Method
Make the marinade for the lamb by mixing all the ingredients for the ribs, except the lamb, in a large bowl under mixed through. Cut the ribs into separate pieces by cutting lengthways between each bone. Add the lamb ribs and rub the mixture into the lamb. Cover and set aside.
Make the red pepper sauce by placing the piquillo peppers in a food processor with the other ingredients for the sauce. Blend until smooth. Pour into a serving bowl. Cover and refrigerate.
Preheat the oven to 250°C. Lay out the ribs on a roasting tray skin side up. Place in the oven and cook for 15 minutes or until the skin begins to golden. Reduce heat to 130°C and continue cooking for a further 60-90 minutes or until done. Allow to rest. Serve with the red pepper sauce.
See below for a printable recipe card version.
Spiced Lamb Ribs With Red Pepper Sauce
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon smoky Spanish paprika
- 1 tablespoon fresh rosemary leaves
- 50ml olive oil
- 75ml honey
- 1 teaspoon salt
- 1kg lamb ribs
- 250 g piquillo peppers, drained
- 1 teaspoon hot Spanish paprika
- 1 garlic clove, peeled
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon ground cumin
- 60 ml extra virgin olive oil
- 15ml sherry vinegar
- Salt
Instructions
- Make the marinade for the lamb by mixing all the ingredients for the ribs, except the lamb, in a large bowl under mixed through. Cut the ribs into separate pieces by cutting lengthways between each bone. Add the lamb ribs and rub the mixture into the lamb. Cover and set aside.
- Make the red pepper sauce by placing the piquillo peppers in a food processor with the other ingredients for the sauce. Blend until smooth. Pour into a serving bowl. Cover and refrigerate.
- Preheat the oven to 250°C. Lay out the ribs on a roasting tray skin side up. Place in the oven and cook for 15 minutes or until the skin begins to golden. Reduce heat to 130°C and continue cooking for a further 60-90 minutes or until done. Allow to rest. Serve with the red pepper sauce.
