A simple marinade and long, slow cooking means these lamb ribs literally fall off the bone.
Ingredients
Method
1.
Combine garlic, oregano, mint, oil, zest and juice in a small bowl, then rub all over lamb ribs. Cover with plastic wrap and refrigerate overnight.
2.Preheat oven to 140°C. Put ribs on a wire rack set over a roasting pan. Season generously. Add water, cover with foil and roast for 2½-3 hours or until tender. Set aside for 10 minutes to rest.
3.Heat a chargrill pan over 
a medium-high heat and sear ribs for 3 minutes on each side or until lightly blackened. Serve with chilli sauce and 
cos salad on the side.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%