If you’re looking for a perfect meaty main then we have a great lamb ribs recipe for you to try ! We added pear to the slaw for a subtle flavour that works perfectly against the richness of the meat. Bulk this dish up by serving with roasted potatoes or a pilaf linked at the bottom of this recipe!
HANDS-ON TIME 15 min TOTAL TIME 45 min SERVES 4
- 400 grams shredded coleslaw mix
- 1 pear thinly sliced
- 1/2 cup mayonnaise
- 1 tbsp apple-cider vinegar
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp ground pepper
- 1 cup tomato sauce
- 3⁄4 cup apple-cider vinegar
- 2 Tbsp. olive oil
- 1⁄4 cup Worcestershire sauce
- 1⁄2 cup brown sugar
- 2 Tbsp. mustard
- 2 garlic cloves, crushed
- 2 tsp. lemon juice
- 2 kg lamb racks
PEAR SLAW Combine coleslaw, pear, mayonnaise, vinegar, mustard and seasoning in a bowl and toss gently to combine. Set aside until serving.
LAMB RIBS Combine all the ingredients, except the ribs, in a bowl and mix well. Add the ribs and turn to coat completely in the sauce. Remove the ribs and reserve the sauce.
HEAT a lightly oiled grill over a high heat and cook the ribs, brushing occasionally with reserved sauce for 15 minutes, turning half way through cooking.
BRING any remaining sauce to the boil in a small pot over a medium-low heat. Cook for 5 minutes or until thickened, season to taste.
TO SERVE Slice the ribs into serving-sized pieces and serve with warm barbecue sauce and pear coleslaw salad.
Lamb ribs are best coked over a low heat for a longer period of time, about 60-90 minutes. This will ensure that the meat is tender and not tough or dry. Cooking the ribs over the grill will give them a smoky, complex flavour, but cooking in the oven will result in a delicious well rounded flavour and even cooking.
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