Crying out for something new to barbeque? Try these sticky lamb ribs cooked long and slow on the BBQ while you enjoy the warm summer afternoons! Lamb ribs can be a little fatty, asking your butcher to cut them up is a good plan, the smaller size speeds up cooking time and ensures all the fat can render out.
YOU WILL NEED
1kg Lamb Ribs
1 tbsp of Wild Fennel Co. Lamb seasoning
6 tbsp local runny honey
6 tbsp of Worcester sauce
Heat your BBQ or oven to a medium heat (180 degrees Celsius)
Separate lamb ribs.
Mix the Wild Fennel Co. Lamb seasoning with the honey and Worcester sauce to make the glaze.
Coat the ribs in half of the glaze.
Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
Serve we a little chilli dipping sauce if you are that way inclined