A little inspiration taken from a Donna Hay recipe, using a couple of the Balnarring Preserves range. The ‘Mix It Italian Herbs’ are rubbed over the lamb ribs before cooking and once they’re done the ‘Mint Sauce’ is drizzled over the caramelized ribs. Quick to prepare, pop in the oven for an hour and a half while you do something else before dinner time.

 serves 4

1 tablespoon Balnarring Preserves Mix It Italian herbs

1 tablespoon Mock Red Hill cider vinegar

1 tablespoon honey

peel of half an orange, white pith removed (use a vegetable peeler)

juice of an orange

800g Torello Farm free range lamb ribs

mint leaves, to garnish (optional)

Balnarring Preserves mint sauce, to serve

Preheat oven to 170°C (150°C fan-forced).

Combine the herb mix, vinegar, honey and orange juice in a medium bowl. Add the ribs and toss to coat  well in the mixture. Transfer the ribs in a single layer into a roasting tray and scatter over the orange peel in between the ribs. Cover with foil and seal around the edges. Bake for 80 minutes. Remove the foil, increase the heat to 200°C (180°C) and cook for 10 minutes until golden brown.

Serve hot with mint sauce to drizzle over.

Recipe by Fiona Hammond, July 2023