Mad Butcher's Butcher Est. 1971

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Lemon, Honey & Rosemary Lamb Ribs

INGREDIENTS

- Lamb:
- 800g-1kg Quality Mark lamb ribs
- Marinade:
- 1/4 cup oil
- 2 tablespoons lemon juice
- 3 cloves garlic
- crushed
- 1 1/2 tablespoons tomato paste
- 2 sticks fresh rosemary leaves
- roughly chopped
- 1/4 cup fresh thyme leaves
- chopped
- 1/2 cup fresh mint leaves
- chopped
- 1 tablespoon honey
- 1 teaspoon paprika
- Zest of 2 lemons
- Pinch of chilli flakes
- To Serve:
- Chopped fresh parsley
- Sesaame seeds
Serves : 4
Cooking time: Prep: 10mins Cook: 15mins

METHOD

Mix all the marinade ingredients in a small bowl to combine. Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat then cover. Leave to marinate for at least an hour or overnight in the fridge.
Remove the ribs from the fridge at least 30 minutes before cooking and season. Preheat a BBQ Grill or frying pan to a medium-high heat. Add the ribs and cook until browned and crunchy on all sides – around 15 to 20 minutes. If you have single ribs they will only take about 10 to 15 minutes.

To serve:
Arrange on a platter and sprinkle with fresh parsley and sesame seeds.

Recipe from Beef and Lamb NZ

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