Recipes Archive

Chocolate recipes

Asparagus with nectarines and truffle vinaigrette

Duck recipes

Slow-roasted duck with cherry sauce

7¼ hours

Birthday cake

Coconut birthday cake

1 hour 15 minutes

Crusted lamb ribs with anchovy-and-parsley salsa

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes, plus cooling time

Cooking Time 2 hours 20 minutes

Ingredients

For the lamb ribs:

1.2 kg Woolworths free-range farm-style lamb ribs
2 carrots, peeled and cut into chunks
2 sticks celery, cut into chunks
2 leeks, cut into chunks
2 litres Woolworths organic beef stock
sunflower oil, for deep-frying
120 g flour
3 free-range eggs, beaten
200 g panko breadcrumbs

For the anchovy-and-parsley salsa:

12 anchovy fillets
2 cloves garlic, chopped
2 lemons, juiced
¼ cup extra virgin olive oil
30 g Italian parsley, roughly chopped

Method

Preheat the oven to 180°C.

Place the ribs into a deep ovenproof dish with the carrots, celery and leeks. Pour over the beef stock making sure that everything is covered.

Cover the dish with foil and braise in the oven for 2 hours, until soft.

Remove the dish from the oven, set aside and allow the ribs to cool completely in the liquid. 4 Once the meat is cold, remove it from the liquid and portion into individual ribs. Heat the oil in a deep saucepan.

Dip the ribs into the flour, then into the egg and the breadcrumbs. Deep-fry each rib until golden brown.

To make the salsa, place all the ingredients into a blender and process until chunky. Serve with the ribs.

Browse more lamb recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Chocolate “candles”

Caprese pizza

Asparagus with nectarines and truffle vinaigrette

Slow-roasted duck with cherry sauce

Coconut birthday cake

Cupcakes with whipped buttercream

Tostadas with black bean pâté

Green salad with roast walnuts and avocado oil dressing

Litchi-and-rose faux fizz

Vanilla vodka passion

Prawn salad with black sesame tahini

Crusted lamb ribs with anchovy-and-parsley salsa

Crusted lamb ribs with anchovy-and-parsley salsa

Ingredients

Method