Sticky honey and rosemary lamb short ribs

Serves

Prep Time

195

Cook Time

125

Ingredients

2 x 700g Lamb short rib racks*

1 Heaped tbsp smoked paprika

1 Heaped tbsp Dijon mustard

1 tablespoon Chopped rosemary leaves

¼ cup Honey

Green bean salad

400g Cooked green beans, trimmed

1 tbsp Olive oil

1 tbsp Chopped, roasted almonds

Place the lamb racks into a non-reactive container. Mix the smoked paprika, mustard, rosemary together to make a paste. Brush thickly over the racks, covering all sides. Cover and marinate in the fridge for 3 hours.
Preheat the oven to 170ºc. Place the racks into a large roasting dish, cover tightly with foil and bake for 2 hours or until very tender.
Increase the oven temperature to 225ºc.Using a large, heavy knife, cut the racks into individual ribs. Brush generously with the honey and season with salt and pepper. Place the ribs onto a large baking sheet covered with baking paper. Cook for 5 minutes or until dark and sticky. Serve warm with the green bean salad.
*Also known as lamb breast. Have your butcher bone it across ways so you can easily cut the rack into individual ribs.
To make the green bean salad: Dress the green beans with the olive oil and season with salt and pepper. Sprinkle with the almonds and serve.