Slow-roasted lamb ribs with cool Meredith feta salad
11 November 2011

Serves: 6
Cooking Time Prep time 20 mins, cook 2 hrs 10 mins (plus marinating)

Ingredients

  • garlic cloves, coarsely chopped
  • 1 tbsp each dried oregano and dried mint
  • 1 lemon, finely grated rind only
  • 1 tsp chilli flakes
  • 125 ml olive oil
  • 2 lamb ribs (about 1.2kg), trimmed
  • 50 ml extra-virgin olive oil
  • 1 lemon, juice only
  • 1 tbsp thyme leaves
  • 1 tsp Dijon mustard
  • 1 butter lettuces, quartered
  • 4 radishes, thinly sliced crossways
  • 1 cucumber, cut into 4cm batons
  • 50g Meredith dairy feta

Instructions

 

 
Pound garlic, dried herbs, rind and chilli in a mortar and pestle to a coarse paste, add oil, stir to combine. Place lamb in a non-reactive dish, pour marinade over, rub to coat, refrigerate overnight to marinate.
 
Preheat oven to 150C. Place ribs on a wire rack placed in a roasting pan, season to taste, cover with foil, cook until tender (1¾-2 hours). Keep warm.
 
Preheat a char-grill over high heat. Whisk extra-virgin olive oil, lemon juice, thyme and mustard in a bowl, season to taste, set aside.
 
Grill lamb ribs until well-charred, turning once (3-5 minutes each side). Cut into desired portions and season to taste.
Meanwhile, combine remaining ingredients (except feta) in a bowl, drizzle dressing over and toss to combine.
 
Scatter feta over and serve with lamb ribs.