Lamb ribs with garlic, lemon and thyme

AT A GLANCE

  • Serves 4 people

You'll give these ribs a real flavour hit by adding half the garlic and lemon paste prior to cooking and the rest just before serving.

  • 1.5 kg lamb rib racks (about 2)
  • 5 garlic cloves
  • 2 tbsp thyme leaves
  • Finely grated rind of 1 lemon, plus 1 tbsp juice
  • 30 ml extra-virgin olive oil
01   Preheat oven to 150C. Place rib racks on an oven tray and score meat with a sharp knife.
02   Pound garlic and a pinch of salt in a mortar and pestle to a fine paste. Stir in thyme, lemon rind, juice and oil. Rub half the garlic mixture over ribs, season to taste and roast until meat falls from the bone (45 minutes-1 hour).
03   Cut each rack into individual ribs, toss through remaining garlic mixture and serve hot.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

ZESTY, FRUITY SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Jun 2010

Jun 2010

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