Sometimes foods are best eaten with your fingers. These lamb ribs are cooked slowly with lemon, ginger and honey until the meat is falling off the bone. This recipe is easy to prepare, great for sharing and too hard to stop at one.
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
Function: Circo Therm®
2 lemons
150 g honey
60 g garlic, minced
60 g ginger, peeled
1-2 chillies
½ cup fresh mint leaves
½ cup fresh basil leaves
50 g Dijon mustard
75 ml canola oil
2 tsp salt
1 tsp freshly ground pepper
24 lamb ribs, approx. 2 kg
Zest and juice the lemons. Place the zest, juice, honey, garlic, ginger, chillies, mint, basil, mustard, canola oil, salt and pepper into a food processor and blend until well combined. Coat the lamb ribs with all of the marinade and marinate for 2 hours or overnight.
Preheat the oven on CircoTherm® at 150°C. Line the universal pan with baking paper and top with a wire rack. Place the ribs in a single layer evenly on the wire rack and retain the excess marinade for basting. Place the trays on shelf level 3. The universal tray will sit in the rail and the wire rack will sit on top.
Bake the ribs for 30 minutes, turn the ribs and brush ribs with 1/3 of the marinade. Bake for another 30 minutes then turn your ribs over and brush ribs with 1/3 of the marinade. Bake for another 15 minutes and repeat the step with your final 1/3 of your marinade. Cook for another 15 minutes. Remove from the oven. Your ribs should be falling off the bone and ready to serve.
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For other popular lamb recipes try our:
For other popular lemon recipes and tips visit:
This recipe uses NEFF’s CircoTherm®. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.