Sticky honey and rosemary lamb short ribs

Sticky honey and rosemary lamb short ribs


Preparation Time: Cook Time:

Ingredients / serves 4

  • 2 700g lamb short rib racks*
  • 1 heaped tbsp smoked paprika
  • 1 tbsp Dijon mustard
  • 1½ tbsp balsamic vinegar
  • 1 tbsp chopped rosemary leaves
  • ¼ cup honey
  • 400 g cooked green beans, trimmed
  • 1 tbsp olive oil
  • ½ tbsp balsamic vinegar
  • 1 tbsp chopped, roasted almonds
  • *Also known as lamb breast. Have your butcher bone it across ways so you can easily cut the rack into individual ribs.

Method

1.
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.
2.
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.
3.
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. Serve warm with the green bean salad.
To make the green bean salad:
Dress the green beans with the olive oil and vinegar and season with salt and pepper. Sprinkle with the almonds and serve.

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Sticky honey and rosemary lamb short ribs

Sticky honey and rosemary lamb short ribs
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