AT A GLANCE
|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.