Cajun Australian lamb ribs

Ingredients

2.5 kg Australian lamb breast ribs

Steamed peas and broccoli to serve

250 ml beef stock

2.5 tbsp maple syrup, plus 2 tsp. more

Dry rub:

1 tbsp Mexican chilli powder

2 tsp dried oregano

1 tbsp smokey paprika

1/2 tsp salt

1/2 tsp pepper

1 tbsp onion powder

Cheesy Polenta:

1 cup instant polenta

375ml skim milk

50g butter

50g gruyere cheese, finely grated

In a bowl, combine dry rub ingredients and mix together. Place lamb ribs in the bowl and massage dry rub into the meat. Cover with cling film and marinate for 30 minutes or preferably overnight.
Preheat oven to 160°C. Place into a heavy-based casserole and cover with stock, maple syrup, garlic, onion . Add water until the ribs are nearly covered. Cover with foil tightly, place the lid and cook for 3hrs 30 minutes.
Remove from oven and change oven to grill at 200°C . Break up rib racks into 2 -3 bones and place into a roasting dish or baking tray without braising liquid. Brush ribs with remaining maple syrup, and place under the grill for 20 minutes until crisp.
Meanwhile make polenta according to packet, add cheese and butter.
Serve 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-reactive container in the fridge. Place into a 180°C oven uncovered until heated through and crisp to serve.