Roast lamb ribs with coriander and hoisin sauce

Roast lamb ribs with coriander and hoisin sauce

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  • 6
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 1½ hours


  • 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

Cooking Instructions

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.

Johanna Wagener Recipe by: Johanna Wagener
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