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| Braised lamb ribs |
After butchering the half lamb into
portions, the back bone and ribs are left for either making a stock, or slow
cooked to nibble on the attached meat, which needs a bit of patience but is
tasty.
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| lamb ribs |
1. Mix a few mashed cloves of garlic with
thyme, salt, white pepper and olive oil, rub all over ribs, keep in the
fridge for 2 days.
2. Place ribs in a baking dish, half fill
the dish with boiling water. Preheat oven to 220˚C, then bake at 120˚C for 3
hours.
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