5 cloves garlic, crushed
½ bunch oregano, chopped
2 tsp dried mint
¼ cup extra virgin olive oil
Finely grated zest and juice of 2 lemons
1.4 kg lamb ribs
Sea-salt flakes and freshly ground black pepper to season
1½ cups water
½ cup chilli sauce to serve
1 cos lettuce for a salad to serve
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.
- 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.
- 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.