This uncomplicated recipe delivers on flavour with a preparation time less than 15 minutes and you only need to plan three hours ahead to allow enough time for to bake. Pop the dish in the oven, set the timer and continue on with your activity of the lockdown day. You could also prep the dish in the morning, refrigerate and leave to marinate for a few hours. Just remember take it out of the fridge 30 minutes before cooking. 

serves 3-4

800g lamb ribs (about 4 ribs each)

8 banana shallots, peeled

2 whole green garlic, tops and roots trimmed, cut in half lengthways

6 sprigs rosemary, leaves stripped

1½ teaspoons sea salt

black pepper

2 tablespoons extra virgin olive oil

½ cup Torello Farm lime & gin marmalade

1 cup (250ml) white wine, or vegetable or chicken stock

1 lime, cut into wedges

Pre-heat oven to 150°C (130°C fan-forced). 

Spread the lamb ribs in a single layer in a baking dish. Scatter the shallots, garlic and rosemary leaves in between the ribs. Sprinkle over the salt and grinding of pepper. Place the oil, marmalade, wine or stock, in a jug and stir to combine. Pour the mixture over the ribs. Cover the baking dish with foil and seal the edges. (At this point the dish can be refrigerated and left to marinate for up to 24 hours). Bake for 2½ hours, or until the meat is tender and pulls away easily from the bones.  

Transfer the ribs, shallots and garlic to a serving platter.  In the baking dish, there will be a top layer of melted fat released from the ribs. Using a ladle or wide spoon, carefully remove the top fat layer and discard. Pour the remaining cooking juices over the platter of ribs.  Serve immediately with the lime wedges to squeeze over, accompanied with a green salad, and napkins to wipe your chin and fingers. Enjoy.

Recipe by Fiona Hammond, June 2020