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Roast lamb ribs with coriander and hoisin sauce

Roast lamb ribs with coriander and hoisin sauce

1½ hours

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Roast lamb ribs with coriander and hoisin sauce

By Johanna Wagener

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1½ hours

Ingredients

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

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.