- 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
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.