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Blackberry and Mountain Pepper Glazed Lamb Ribs

Recipe by Jo Feehan- Second Helping

These gorgeous glazed ribs would go deliciously with a side of creamy mash!

  • 1 punnet blackberries
  • ¾ cup white balsamic vinegar
  • 4 tsp raw sugar
  • ½ tblsp mountain pepper berries
  • 1 tsp blackberry salt (link to make this, in the method)
  • 1 kg lamb ribs
  1. Place all glaze ingredients in a small saucepan over a medium heat (recipe for blackberry salt here).
  2. Gently mash the blackberries with a fork and stir into liquid.
  3. Leave on heat for approximately 20 minutes, continuing to occasionally stir. You want the blackberries to completely break down and mix with the liquid.
  4. Remove from heat and pass through a fine sieve so that there are no seeds from the berries or pieces of pepper.
  5. The lamb ribs can be cooked in the oven or on a barbeque.
  6. For the oven: pre-heat to 180 C
  7. Brush the lamb ribs all over with the glaze then put on a lined tray, turn the oven down to 160 and bake for 20 minutes. Turn ribs over, brush with more glaze then bake for another 20 minutes.
  8. Remove from oven and brush one last time with the glaze just before plating and serving.

For the barbecue:

  1. Brush lamb ribs with glaze all over and cook for 15 minutes over a medium heat.
  2. Turn brush again with glaze and cook for a further 15 minutes or until the ribs are evenly cooked and the fat has rendered.
  3. Remove from the grill and brush with a final coat of glaze before serving.

Enjoy your glazed lamb ribs with some creamy mash potatoes and some steamed seasonal veg.

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