Highly versatile, lamb ribs are perfect cut to throw on the barbecue, roast in the oven or even pan-fry. The result is always the same; a mouth-wateringly moist piece of lamb with delicious flavour that you can pick up and get stuck into with your fingers.


  • 2½ kg lamb breast ribs

  • 300ml white wine

  • 250ml salt-reduced beef stock

  • 2½ tbsp maple syrup

  • Dry rub

  • 1 tbsp Mexican chilli powder

  • 2 tsp dried oregano

  • 1 tbsp smokey paprika

  • ½ tsp salt

  • ½ tsp pepper

  • 1 tbsp onion powder

  • Cheesy polenta

  • 1 cup instant polenta

  • 375ml skim milk

  • 50g butter

  • 50g Gruyere cheese, finely grated

  • steamed peas and broccoli, to serve


  • 1.

    In a bowl, combine dry rub ingredients and mix together. Place lamb ribs in the bowl and massage dry rub into the meat. Cover with cling film and marinate for 30 minutes or preferably overnight.

  • 2.

    Preheat oven to 160°C. Place into a heavy-based casserole dish and cover with wine, stock, 2 tbsp maple syrup, garlic, onion . Add water until ribs are nearly covered. Cover with foil tightly and the lid, and cook for 3hrs 30 minutes.

  • 3.

    Remove from oven and change oven to grill at 200°C. Break up rib racks into 2-3 bones and place into a roasting dish or baking tray without braising liquid. Brush ribs with remaining maple syrup, and place under the grill for 20 minutes until crisp.

  • 4.

    Meanwhile make polenta according to packet and add cheese, and butter.

  • 5.

    Serve ribs on top of polenta with steamed spinach, and broccoli.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1820kj
  • Fat Total 132g
  • Saturated Fat 46g
  • Protein 89g
  • Carbohydrate 49g
  • Sugar 13g
  • Sodium 1321mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Braise the lamb the day before, cool and store covered in a non-reactive container in the fridge. Place into a 180°C oven uncovered until heated through and crisp to serve.
  • If you can’t find Gruyere, you can substitute it with Parmesan or any harder cheese.

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