Perfect match: lamb ribs with montepulciano

AT A GLANCE

  • Serves 6 people

  • 5 garlic cloves, coarsely chopped
  • 1 tbsp each dried oregano and dried mint
  • 2 lemons, finely grated rind only
  • 1 tsp chilli flakes
  • 125 ml (½ cup) olive oil
  • 2 lamb ribs (about 1.2kg), trimmed
  • 50 ml extra-virgin olive oil
  • 1 lemon, juice only
  • 1 tbsp thyme leaves
  • 1 tsp Dijon mustard
  • 2 butter lettuces, quartered
  • 4 radishes, thinly sliced crossways
  • 1 telegraph cucumber, cut into 4cm batons
  • 50 gm Persian feta
01   Pound garlic, dried herbs, rind and chilli in a mortar and pestle to a coarse paste, add oil, stir to combine. Place lamb in a non-reactive dish, pour marinade over, rub to coat, refrigerate overnight to marinate.
02   Preheat oven to 150C. Place ribs on a wire rack placed in a roasting pan, season to taste, cover with foil, cook until tender (1¾-2 hours). Keep warm.
03   Preheat a char-grill over high heat. Whisk extra-virgin olive oil, lemon juice, thyme and mustard in a bowl, season to taste, set aside.
04   Grill lamb ribs until well-charred, turning once (3-5 minutes each side). Cut into desired portions and season to taste.
05   Meanwhile, combine remaining ingredients (except feta) in a bowl, drizzle dressing over and toss to combine. Scatter feta over and serve with lamb ribs.

Note You'll need to begin this recipe a day ahead.

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