Winter calls for comfort food, and comfort food eaten with the fingers could not be better. This recipe is inspired by Donna Hay, a true goddess of comfort food. In the restaurant we serve these succulent ribs our way with creamy mashed potatoes and the garlic and herb sauce on the side.
As served at Peddlars on the Bend
Spaanschemat River Road
Constantia,
7800
Cape Town
Sticky oregano Lamb Ribs (serves 4 – 6)
Ingredients
- 4 x 500g lamb ribs, trimmed
- 30 ml (2 tbsp) dried oregano
- 5ml(1 tsp) cayenne pepper
- 30 ml (2 tbsp) olive oil
- 125 ml (1/2 cup ) golden syrup
- 15 ml (1 tbsp) Dijon Mustard
- 125 ml( ½ cup) malt vinegar
- Sea salt and freshly ground black pepper to taste
Garlic and herb sauce
- 60 ml (1/4 cup) fresh oregano leaves
- 30 ml (2 tbsp) fresh flat leaf parsley leaves
- 2 Spring Onions
- 1 Garlic clove, chopped
- 15 ml 1 (tbsp) lemon juice
- 60 ml (1/4 cup) olive oil
Instructions
- To make the garlic and herb sauce, place all the ingredients in the bowl of a small food processor and process until well blended. Set aside.
- Place the ribs in a large saucepan of cold water and bring to the boil. Reduce the heat to low, cover and cook for 30 minutes. Drain and place in a dish
- Combine the oregano, cayenne pepper, oil, syrup, mustard and vinegar and season. Pour this mixture over the ribs and toss to coat. Cover and refrigerate for 30 minutes to marinate
- Preheat the oven to 180 C.
- Place the ribs on a wire rack on a baking tray lined with non-stick baking paper. Roast for 45 minutes, basting every 10 minutes with the marinade.
- Slice and serve with the garlic and herb sauce.
