Honey baked lamb ribs

I buy my lambs whole and so have needed to learn how to cook the less common cuts but I am sure lamb ribs could also be sourced directly from a butcher on request. We ate these ribs with a pile of crispy raw carrots, capsicum/peppers and cucumber. I have made the cooking time as fast as possible and while these are not quite the same as long cooked sticky ribs, they are about as close as you can get when keeping your histamine intake low.  

HONEY BAKED LAMB RIBS (serves 3)

2 tbsp rosemary leaves

1 tbsp mint leaves

1 tbsp thyme leaves

2 tbsp coconut oil

1 tbsp honey

1 tsp sweet paprika (not hot!)

1 clove garlic

1 white onion (white flesh, white skin)

800g lamb ribs

1. Preheat oven to 200°C/390°F

2. Chop all of the herbs together and place in a medium sized bowl

3. Add coconut oil, honey and paprika and mix until well combined

4. Peel and finely chop garlic and onion and add to the bowl. Mix through with your hands until well combined

5. Defrost ribs quickly and cut into pieces, looking for the spaces between the bones as a guide for where to cut

6. Tip ribs on to an oven tray covered with a sheet of baking paper 

7. Rub the onion mix well on to the ribs and spread excess in the spaces between the ribs

8. Bake for around 25 minutes, turning them once at the halfway point

9. Be sure to scrape all of the extra oniony bits onto your plate when serving!

Enjoy ❤️

Hot tips!

🔥 To stop honey from sticking to measuring spoons, run very hot water over spoons beforehand and the honey will slide right off

🔥 Use the microwave to defrost meat quickly. When almost defrosted, wash the meat with lukewarm water to clean off any build up and finish the defrosting process. Pat dry with paper towel

🔥 Using a very sharp knife to cut onions will minimise the ensuing eye sting 

🔥 The onion mix could also be used to flavour a stirfry, smeared over a roast or cooked on its own in a pan and mixed through a salad