Ingredients 6 Lamb ribs,
2 tablespoon beef stock,
1 tablespoon plain flour,
2 tablespoon honey,
1 tablespoon yogurt,
1 tablespoon olive oil,
6 cloves garlic, minced,
1 tablespoon black pepper sauce,
4 tablespoon fresh thyme, chopped
11/2 teaspoon ground coriander
1 teaspoon rosemary leaves chopped, 1 teaspoon salt.
Marinade lamb ribs with honey at least 1 hr preferably overnight.
Method
Wash & trim off excess fat from lamb.
Rub the lamb with yogurt, olive oil, garlic
black pepper sauce, thyme, coriander, rosemary & salt.
Preheat the oven to 200*C for 15 minutes.
Wrap the lamb bone end with foil to prevent burning
& place in baking dish.
Put the lamb into the oven to roast for about 30 minutes.
To carve, run the knife along the top of the ribs to separate
the bone, then slice the roast lamb ribs.
drain the fat from the roasting dish into pan, add beef stock, gradually stir in plain flour & thicken the sauce with cornstarch add sesame oil simmer for 5 minutes. when ready to serve, pour over the ribs.
Transfer to serving plate & arrange the ribs on a bed of cooked & serve warm.
