Ingredients

Method

• 1 kg lamb ribs, cut with bone in
• White-wine vinegar, for drizzling
• 2 T coriander seeds, crushed
• 1 T chopped fresh thyme
• Maldon salt and freshly ground black pepper
• 2 cups hoisin sauce
• Fresh lemon, for serving

Method

Ingredients

Preheat the oven to 120°C.

Splash the lamb ribs with the white-wine vinegar, then sprinkle with the coriander seeds and thyme and season to taste.

Toss well to evenly coat the meat, then place in a roasting tray and cover with tinfoil.

Roast for 1 hour, then remove the tinfoil and roast for a further 30 minutes uncovered, or until the meat is tender and crisp on the outside.

Serve with hoisin sauce and fresh lemon dipped in salt.