Sticky lamb chops with honey and rosemary

How’s that for a delicious spring dinner? Made with tender Australian lamb and marinated in a sweet (but salty) honey rosemary frosting, these gooey ribs are sure to be a crowd-pleaser! Serve with a salad of fresh green beans for the ultimate pairing.

Ingredients

2 700 g racks of lamb short ribs (also called breasts)

1 heaped tablespoon of smoked paprika

1 rounded tablespoon of Dijon

½ tablespoon of balsamic vinegar

1 tablespoon of chopped rosemary leaves

¼ cup of honey

Method

  1. Place the racks of lamb in a non-reactive container. Mix the smoked paprika, mustard, vinegar and rosemary together to make a paste. Brush the grates abundantly, covering all sides. Cover and marinate in the refrigerator for 3 hours.
  2. Preheat the oven to 170 ° C. Place racks in a large roasting pan, cover tightly with foil and bake for 2 hours or until very tender.
  3. Increase the oven temperature to 225ºC. Using a large, heavy knife, cut the squares into individual ribs. Brush generously with honey and season with salt and pepper. Place the ribs on a large baking sheet lined with parchment paper. Cook 5 minutes or until dark and sticky.

advice

This recipe is best paired with spring vegetables, such as green beans. To make the green bean salad: season the green beans with olive oil and vinegar and season with salt and pepper.

For more recipes, cooking tips and information, visit Lamb Australia and Australian Good Meat.

/ Public distribution. This material is from the original organization / authors and may be ad hoc in nature, edited for clarity, style and length. The views and opinions expressed are those of the author (s). See it in full here.
Source link

About Sherri Flowers

Check Also

Justin and the Cosmics, Heaven Honey, More bid farewell to Fran’s East Side | Nashville Cream

At the end of July, it became known that Fran’s East Side, a dive bar …

Leave a Reply

Your email address will not be published. Required fields are marked *