These delicious morsels of Australian lamb will melt in a wash of Cajun spices.
Author:
Mairon Lawrence
Ingredients
2.5kg Lamb breast ribs
300ml white wine
250ml beef stock (salt reduced)
2 1/2 tbsp maple syrup
DRY SEASONING
1 tbsp Mexican chilli powder
2 tsp dried oregano
1 tbsp smokey paprika
1/2 tsp salt
1/2 tsp pepper
Directions
Combine in a bowl all the dry seasoning ingredients and mix together. Place lamb ribs in the bowl and masage the dry rub into the meat. Cover with cling film and marinate for 30 mins if in a hurry or preferrably overnight.
Preheat oven to 160 degrees celcius. Place in a heavy based casserole dish and cover with wine, stock, 2 tbsp maple syrup, garlic and onion powder. Add water until ribs are nearly covered. Cover with foil tightly with the lid, and cook for 3hrs 30 minutes.
Serve ribs on top of creamy mashed potato or polenta with steamed spinach, brocolli or broccolini. Enjoy!
