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Cajun lamb ribs

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2.5 kg Lamb breast ribs
Steamed peas and broccoli to serve
250 ml Beef stock
1tbsp. Maple syrup, plus 2 tsp. more
Dry rub:
1 tbsp. Mexican chili 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
50grams Butter
50 grams Gruyere cheese, finely grated


1 In 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.
2 Preheat oven to 160 degrees. Place into a heavy-‐based casserole and cover with stock, maple syrup, garlic, onion . Add water until ribsare nearly covered. Cover with foil tightly and the lid, and cook for 3hrs30 minutes.
3 Remove 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.
4 Meanwhile make polenta according to packet and add cheese, and butter.
5 Serve ribs on top of Polenta with steamed spinach, and broccoli.


1 You can substitute parmesan or any harder cheese you have such as Pecorino or Tasty.
2 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.