Greek Lamb Ribs

Cook Time 3 hours 30 minutes plus chilling

Servings 4

Ingredients

Ribs

3 racks of lamb ribs (about 2 kg)

250ml white wine

80ml honey

1.5L chicken stock

1 tsp dried oregano

4 clove garlic, bruised

Salt

To Serve

Pita bread

Tzatziki

Greek salad

Lemon

Method

Preheat the oven to 160°C.

Place the ribs into the tray so they fit snugly, side by side. Pour over the wine, honey, stock, oregano and garlic. Season with salt. Cover tightly with a piece of baking paper and two pieces of foil and cook in the oven for 2 - 2.5 hours or until the meat is tender but not completely falling off the bone.

Cool and place in the fridge overnight. The next day scoop off the solidified fat and discard.

Preheat the oven to 200°C with top heating.

Place the ribs onto a flat tray, fat side up and roast until ribs are golden brown.

Place the pan back onto the stovetop and bring to the boil. Reduce the liquid by half or until it thickens and becomes glazed.

Remove from the oven and portion the ribs. Drizzle over cooking liquid and a squeeze of lemon. Serve with warm pita, Greek salad and tzatziki.