Sticky Lamb Ribs
- ¼ cup honey
- ⅓ cup (80ml) soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons brown sugar
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 1.3kg Grass fed lamb full plate rib
- 2 spring onions, sliced
- 1 long red chili, sliced
- 1 tablespoon chives, chopped
Preheat the oven to 160°C (fan forced).
I’m a small bowl combine, honey, soy sauce, vinegar, sugar and garlic. Mix until well combined.
Line a large roasting pan with baking paper. Add the lamb racks to the tray and drizzle with olive oil, season with salt flakes and cracked pepper.
Pour soy dressing over lamb ribs and roast in the oven for 2-3 hours until lamb is tender. Basting every 20 minutes with the pan juices. Remove ribs from the oven and allow to rest.
Serve ribs topped with spring onion, chili and chives. Enjoy.