Made with orange marmalade and served with slices of fresh orange, they are spicy and spicy.
Izvor: Shutterrstock
Lamb ribs are easy to make, they just take longer to cook. With marmalade, they are given a special sweet taste, they will just stick to your fingers.
Ingredients:
1.5 kg of lamb ribs
16 shallots, peeled
8 cloves of garlic, unpeeled
10 sprigs of rosemary, leaves picked
250 g of orange marmalade
500 ml of white wine
2 spoons of olive oil
orange slices, for serving
Recipe for roasted lamb ribs with marmalade
Heat the oven
Heat the oven to 150°C. Arrange the lamb ribs in a single layer, skin side down, in a deep baking dish. Arrange the shallots, garlic and rosemary leaves between the ribs. Sprinkle with 3 teaspoons of salt and season with pepper. Place the marmalade and oil in a jug and whisk until the mixture is smooth. Pour over the ribs. Cover the baking dish with foil and seal the edges. (At this point the dish can be cooled and left to marinate for up to 24 hours). Bake for 2 hours and 30 minutes.
Bake for another 30 minutes
Increase the oven temperature to 220°C. Arrange the lamb ribs, skin side up, and roast, uncovered, for 30 minutes or until the skin is crisp and the meat is tender and comes away from the bone easily. Transfer the ribs, shallots and garlic to a serving plate and cover to keep warm.
Serve
Use a large spoon to skim the fat from the top of the sauce, then transfer the sauce to a large pan. Bring to a boil over high heat. Cook for 10 minutes (discard any remaining fat) to reduce to 250ml. Spoon the sauce over the ribs and serve with orange slices.