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Cajun lamb ribs



Prep Time


Cook Time



2.5 kgLamb breast ribs
300 mlWhite wine
250 mlBeef stock
1tbsp.Maple syrup, plus 2 tsp. more
Dry rub:
1 tbsp.Mexican chili powder
2 tspDried oregano
1 tbsp.Smokey paprika
½ tspSalt
½ tsp.Pepper
1 tbsp.Onion powder
Cheesy Polenta:
1 cup Instant polenta
375mlSkim milk
50 gramsGruyere cheese, finely grated
Steamed peas and broccoli to serve


1In a bowl, combine dry rub ingredients and mix together. Place lamb ribsin the bowl and massage dry rub into the meat. Cover with cling film and marinate for 30 minutes or preferably overnight.
2Preheat oven to 160 degrees. Place into a heavy-‐based casserole and cover with wine, stock, maple syrup, garlic, onion . Add water until ribsare nearly covered. Cover with foil tightly and the lid, and cook for 3hrs30 minutes.
3Remove from oven and change oven to grill at 200 degrees. Break up ribracks into 2 -‐3 bones and place into a roasting dish or baking tray without braising liquid. Brush ribs with remaining maple syrup, and place underthe grill for 20 minutes until crisp.
4Meanwhile make polenta according to packet and add cheese, and butter.
5Serve ribs on top of Polenta with steamed spinach, and broccoli.


You can substitute parmesan or any harder cheese you have such as Pecorino or Tasty.
You can braise the lamb the day before, cool and store covered in a non-‐reactivecontainer in the fridge. Place into a 180°C degree oven uncovered until heatedthrough and crisp to serve.

Recipe suggessions based on what you have in your fridge.

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