32 Lemon ginger lamb ribs Sometimes food is best eaten with your fingers. These lamb ribs are cooked slowly with lemon, ginger and honey until the meat is falling off the bone. This recipe is easy to prepare, great for sharing and too hard to stop at one. Oven setting: CircoTherm® METHOD Zest and juice the lemons.Place the zest, juice, honey, Serves: 4–6 garlic, ginger, chillies, mint, basil, mustard, canola Preparation time: 30 minutes oil, salt and pepper into a food processor and blend Marinating time:2 hours or overnight until well combined. Coat the lamb ribs with all of the Cooking time: 1 hour 30 minutes marinade and marinate for 2 hours or overnight. Level of difficulty: Easy Preheat oven on CircoTherm® to 150°C. Line the multipurpose pan with baking paper and top INGREDIENTS with a wire rack. Place the ribs in a single layer evenly 24 lamb ribs, approx. 2kg on the wire rack and retain the excess marinade for 2 lemons basting. Place on shelf level 3. The multipurpose pan 150g honey will sit in the rail and the wire rack will sit on top. 60g garlic, minced Bake the ribs for 30 minutes, turn the ribs and brush 60g ginger, peeled ribs with 1/3 ofthe marinade. Bake for another 30 1–2 chillies minutes then turn your ribs over and brush ribs with ½ cup fresh mint leaves 1/3 of the marinade. Bake for another 15 minutes and ½ cup fresh basil leaves repeat the step with your final 1/3 of your marinade. 50g Dijon mustard Cook for another 15 minutes. Remove from the oven. 75ml canola oil Yourribs should be falling off the bone and ready to 2 tsp salt serve. 1 tsp freshly ground pepper THE NEFF AUSTRALIA COOKBOOK STARTERS