Ingredients

Method

• 3x 1.3 kg whole lamb ribs
• 3 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 3 sprigs fresh curry leaves
• 1/2 cup canola oil, for frying
For the romesco sauce:
• 3 red peppers, halved and seeded
• 2 ripe tomatoes, halved
• 6 garlic cloves, peeled
• sea salt and freshly ground black pepper, to taste
• 3/4 cup extra virgin olive oil
• 40 g blanched hazelnuts, toasted
• 40 g blanched almonds, toasted
• 1 t smoked paprika
• 1/4 cup sherry vinegar

Method

Ingredients

1. Preheat the oven to 180°C. Place the lamb ribs on a baking tray, drizzle with olive oil and season. Cover with foil and roast for
11⁄2 hours, then remove the foil and cook for a further 30 minutes until golden brown.

2. To make the romesco sauce, place the peppers, tomato and garlic on a baking tray. Place the garlic cloves on the pepper halves to prevent them from burning.

3. Season the vegetables and drizzle with 2 T olive oil, then roast for 30 minutes or until softened.

4. Place the roast vegetables and remaining ingredients into a blender and blend until a slightly chunky sauce is formed.

5. Fry the curry leaves in the canola oil for 10 seconds until bright green and crispy.

6. Serve the ribs topped with the romesco sauce and garnished with the crispy curry leaves.

Cook’s note: Make the sauce the day before to save time.

Find more lamb recipes here.