Entree: Australia – Australian Indigenous & Bush Foods – Saltbush Lamb Ribs (Slow-roasted lamb ribs crusted with native saltbush and Australian bush spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 30 min

Total 3 hrs 30 min

Ingredients

- 2 racks lamb ribs (or 3 lb (1.36 kg) lamb spare ribs), approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) olive oil
- 2 tbsp (10 g) dried ground saltbush (Atriplex) or finely crushed dried saltbush leaves
- 1 tsp (2 g) ground lemon myrtle
- 1 tsp (2 g) crushed native pepperberry or freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 4 cloves garlic, minced — about 1 tbsp (15 g)
- 1 tbsp (15 ml) honey or golden syrup
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) sea salt (reduce if saltbush is very salty)
- 2 tbsp (30 ml) water or extra olive oil to form a paste
- 1 lemon, cut into wedges for serving
- Fresh coriander or parsley for garnish (optional)

Instructions

1. Preheat oven to 275°F (135°C). Pat the lamb ribs dry with paper towels. Trim excess fat, leaving a thin layer for flavor.
2. In a small bowl combine dried saltbush, lemon myrtle, pepperberry (or pepper), ground coriander, minced garlic, sea salt, honey, lemon juice and 2 tbsp (30 ml) olive oil plus 2 tbsp (30 ml) water to make a spreadable paste.
3. Rub the paste all over the ribs, pressing the saltbush-spice mixture into the meat. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours for deeper flavor (bring back to room temp before roasting).
4. Place ribs bone-side down on a roasting rack set over a tray and roast low and slow in the preheated oven for 2.5–3 hours, until meat is very tender and pulling from the bones.
5. Increase oven temperature to 450°F (230°C) or transfer ribs to a hot grill and sear for 8–10 minutes, turning once, until the crust is crisp and caramelized.
6. Remove from oven or grill, rest 10 minutes, slice between bones into individual ribs, garnish with lemon wedges and fresh herbs, and serve with roasted vegetables or a simple salad.