How’s this for a delicious spring dinner? Made with tender Aussie lamb and marinated in a sweet (yet savoury) honey rosemary glaze, these sticky ribs are a sure crowd pleaser! Serve alongside a fresh green bean salad for the ultimate pairing.
2 x 700g lamb short rib racks (also known as breasts)
1 heaped tbsp smoked paprika
1 heaped tbsp Dijon
½ tbsp balsamic vinegar
1 tablespoon chopped rosemary leaves
¼ cup honey
- Place the lamb racks into a non-reactive container. Mix the smoked paprika, mustard, vinegar and rosemary together to make a paste. Brush thickly over the racks, covering all sides. Cover and marinate in the fridge for 3 hours.
- Preheat the oven to 170ºc. Place the racks into a large roasting dish, cover tightly with foil and bake for 2 hours or until very tender.
- Increase the oven temperature to 225ºc. Using a large, heavy knife, cut the racks into individual ribs. Brush generously with the honey and season with salt and pepper. Place the ribs onto a large baking sheet covered with baking paper. Cook for 5 minutes or until dark and sticky.
This recipe is best paired with spring veg, like green beans. To make the green bean salad: dress the green beans with the olive oil and vinegar and season with salt and pepper.