Melty lamb ribs

Melty lamb ribs

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

I have no idea why these things aren’t really popular to cook with. I’ve never seen them in the window of the butcher’s – have I not been looking hard enough? In fact, I’d never cooked with them until I broke down a lamb with my mobile butcher. He cut up the flaps (belly) and ribs then said, ‘Have you got a dog?’ Bugger the dog! I was going to eat those ribs!

Slow-cooked ribs done right are a really fun meal. You feel like a caveman, holding that massive rib and gnawing off the meat. I think I must look extra Paleo when I eat these things. But don’t be fooled, I’ll probably eat bread and everything else non-Paleo soon after. Real food, dude, that’s all we need to eat.

Once you’ve cooked this caveman-style meal, you’ll never feed your dog lamb ribs again.

Ingredients

Quantity Ingredient
1 garlic bulb, cloves separated and peeled
2-3 tablespoons olive oil
1 lemon, juiced
handful rosemary, leaves picked
salt, to taste
pepper, to taste
1kg lamb ribs

Method

  1. Preheat the oven to 200°C.
  2. Crush the garlic to a thick paste in a mortar and pestle. Add the olive oil and lemon juice, stir in the rosemary, then season with salt and pepper.
  3. Rub this marinade all over the ribs, then wrap them in aluminium foil.
  4. Transfer to a baking tray and cook for 30 minutes, then turn the oven down to 150°C and cook for a few hours.
  5. Remove from the oven and have a sneaky look under the foil. Once the meat comes off the bone easily, allow the ribs to rest on the bench for 10 minutes.
  6. Devour.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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