Slow-roasted lamb ribs with yoghurt and feta sauce

Slow-roasted lamb ribs with yoghurt and feta sauce

Arní sto fórno argá psiméni may yahórti kai féta salsa

By
From
Lyndey and Blair's Taste of Greece
Serves
6
Photographer
Chris Chen

Lamb is glorious in Greece. We had stunning long-cut cutlets cooked over the open charcoal fire at Taverna O’Pseiras. I used that as the inspiration for this dish though using a more inexpensive cut. Cooking like this removes much of the fat.

Ingredients

Quantity Ingredient
4 lamb riblet sets, (with about 6 ribs in each set) (see Lyndey’s note)
2 tablespoons extra-virgin olive oil
3 tablespoons rigani, lightly crushed
2 tablespoons dried mint
2 lemons, grated zest

Yoghurt and feta sauce

Quantity Ingredient
250g greek-style natural yoghurt
200g feta, crumbled
1 garlic clove, peeled
1 teaspoon dried red chilli flakes
1 teaspoon dried mint
1/2 cup dill

Method

  1. Trim the lamb riblets of excess fat, then cut into individual ribs. Combine the oil, rigani, mint, lemon zest and some freshly ground black pepper. Rub the herb mixture over the lamb ribs and stand at room temperature for 30 minutes, or refrigerate overnight.
  2. Preheat the oven to 160°C (140°C fan-forced). Place the lamb riblets on a rack in a roasting tin. Add a little water to the roasting tin. Season the ribs with salt and roast for 11/2 hours, or until golden brown and the meat is meltingly tender.
  3. While the lamb riblets are cooking, make the sauce. Place the yoghurt, feta, garlic, chilli flakes, mint and dill in a food processor or blender. Using the pulse button, process in short bursts until just combined. Season to taste with salt and freshly ground black pepper.
  4. Serve the riblets with the yoghurt and feta sauce for dipping or drizzling over the meat.

Lyndey’s note

  • Lamb riblets are cut from a square-cut shoulder of lamb. You may need to order them from your butcher. They have a good amount of juicy meat and are perfect for slow roasting. You can also use lamb ribs from the breast and flap, though they don’t have has much meat. Alternatively, you could season lamb cutlets with the herb mix and chargrill until just tender and serve drizzled with the sauce.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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