Roast lamb rib

 lamb rib

Just purchased half a lamb, 9kg, and cut up into portions the way I like to cook. As it is still a relatively small lamb, the rib meat is not very big, I like to remove the whole piece of meat off the rib cage (or rib eye as in beef). The rib cage and backbone is left with a bit of meat attached to it, too wasteful to be used as bones to make stock, so I roast it instead.

 

Roast lamb rib

1. Mix a handful of thyme with juice of half a lemon, salt, pepper and olive oil, rub all over ribs.

2. Preheat oven to 200˚C, place lamb inside and reduce heat to 110˚C, roast for 2 hours.

The meat is juicy, tender and falls off the bones easily, have to eat with fingers though.