Lamb ribs with patty pan-and-fennel slaw

Lamb ribs with patty pan-and-fennel slaw

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  • 6
  • Easy
  • Dairy free wheat and gluten free
  • 20 minutes
  • 2 hours
  • Saronsberg Full Circle

“The ribs are cooked slowly to render the fat. The freshness of the fennel slaw and dressing cut through all that richness.”- Abigail Donnelly


  • 2 kg free-range lamb ribs
  • salt, to taste
  • 1 T cumin seeds, crushed
  • 1 litre apple juce
  • For the slaw:
  • 8 patty pans, shaved
  • 2 fennel bulbs, shaved
  • For the tahini dressing:
  • ½ cup Woolworths tahini
  • 3 T Italian parsley
  • 4 T lemon juice
  • 2 T olive oil
  • 2 T water
  • 2 garlic cloves
  • 2 t honey
  • 2 T fresh coriander
  • 3 spring onions, chopped
  • salt, to taste

Cooking Instructions

1. Preheat the oven to 160°C and line a roasting tray with a large piece of greaseproof paper.

2. Score the skin and fat of the ribs in a crisscross pattern. Sprinkle with the salt and cumin, rubbing it into the incisions. Add the apple juice, cover with foil and roast for 2 hours to crisp the skin. Grill at high heat for 20 minutes, or until the skin is crisp and golden. Allow to rest for 20 minutes before serving. Serve with the dressing and slaw.

3. To make the dressing, blend all the ingredients except the salt. Season afterwards. Toss with the slaw.

Cook's note: You can cook the ribs the day before and heat before serving. Cover and place in the oven at 180°C for 20 minutes.

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Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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