Mediterranean Lamb Ribs

Cape Herb & Spice have an amazing assortment of herbs and spices to elevate your cooking!  We created this succulent Mediterranean feast perfect for Autumn afternoon braais! 

1,5kg Lamb ribs 
2 large garlic cloves, grated finely 
1 lemon, zest, and juice 
3T Olive Oil 
2Tsp  Mediterranean Roast from Cape Herb & Spice OR the Greek Lemon & Herb Rub  
1 Cup Vegetable Stock 
 
Herbs Sauce 
Mint ¼ cup 
Parsley ¼ Cup 
1 garlic, grated finely 
3 Tbsp Olive Oil  

Start by marinating the lamb ribs. Mix the garlic, half the lemon zest, half the lemon juice, olive oil, and spice rub together. Massage the marinade into the lamb ribs and allow them to marinate for at least 30 minutes and ideally overnight. 
 
Set the steaming rack (trivet) inside your inner pot and add 1 cup water.  Layer the ribs on top of the rack.  Secure the lid and set to Pressure Cook on High for 10 minutes.. Once cooked, let the pressure naturally release for 10 minutes, before releasing any remaining pressure.  
 
While the lamb ribs cook, chop the mint and parsley together, until fine. Reserve 1 Tbsp of chopped herbs for garnish. Place the remaining chopped herbs in a bowl, along with the remaining lemon zest, lemon juice, garlic, and olive oil.  
 
Preheat the Instant Vortex to 191C, on the Roast function for 5 minutes. Once heated place the lamb ribs in the fryer basket, then cook for 5 minutes or until golden, and deliciously soft.  Turn and cook on the other side if needed. 
 
Spoon the herb sauce over the lamb ribs and serve immediately with a few extra lemon slices.  

For more by Jess, click here.