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Roast lamb ribs with coriander and hoisin sauce

1½ hours

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.

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Freefold tomato-and-goats cheese tarts

Tequila and lemon grass

Grilled hake with green-olive mayonnaise

Summer asparagus salad

Tiramisu with readymade sponge cake

Minted lamb chops

Salsa verde-dressed green salad

Butterflied lemon-and-lime prawns

Peri-peri roast chicken

Lettuce hearts with gorgonzola, prosciutto and fresh figs

Rolled chicken with marzipan and dried apricots

Roast lamb ribs with coriander and hoisin sauce

Roast lamb ribs with coriander and hoisin sauce

Ingredients

Method