Sticky balsamic glazed lamb ribs
Indulge in the irresistible delight of sticky balsamic glazed ribs. Effortlessly prepared, these ribs are a treasure trove of meaty succulence. Glazed in a rich medley of Giusti balsamic vinegar, spicy nduja, smoky paprika, and the alluring sweetness of honey, these lamb ribs are the ultimate culinary masterpiece.
1.2 kg lamb ribs, separated into single ribs
A few sprigs of parsley
2 cloves garlic, crushed
2 tbsp Callipo nduja
½ tsp La Chinata hot smoked paprika
2 tbsp Giusti balsamic vinegar
1 tbsp extra virgin olive oil (EVO)
½ tsp Sal de Añana Spring salt
½ tsp freshly ground black pepper
Sticky balsamic glaze:
2 tbsp honey
4 tbsp Giusti balsamic vinegar
1 tbsp Talatta colatura
Put all the marinade ingredients in a small bowl and mix to combine. Smear marinade over the lamb ribs and then put the ribs into a large ceramic dish, in a single layer. Cover ribs with baking paper then cover dish with foil and set aside to marinate at room temperature for half an hour.
Preheat oven to 160°C (140°C fan bake). Bake the ribs, covered with foil, for 1.5 hours, turning halfway through. Transfer ribs to a large, low-sided oven tray, lined with baking paper, discarding the fatty juices from the first baking dish. Increase the oven temperature to 180°C (160°C fan bake).
Mix together the glaze ingredients in a small pot set over medium heat. Simmer for 1 minute to melt the honey and combine into a sticky glaze. Brush the glaze onto the lamb ribs and return to the oven for 5-10 minutes or until caramelised and sticky. Garnish with parsley.
Recipe by Julie Le Clerc