Whether you are cooking short ribs in the oven or outside on a fire, this is an easy method to ensure more-ish, lip-smacking lamb that will have everyone coming back for seconds.
2 racks of lamb short rib
15ml wholegrain mustard
15ml garlic salt
15ml smoked paprika
30ml balsamic vinegar
45ml rosemary, chopped
30ml brown sugar
Mix the mustard, garlic salt, paprika and balsamic vinegar in a small bowl.
Brush this mixture over the racks, completely covering it and place the racks in a large roasting tin.
Cover the tin tightly with aluminium foil and leave to stand at room temperature for at least an hour.
Preheat your oven to 180℃, even if you plan to cook the lamb on an open fire outside.
Bake the ribs for two hours.
Remove the ribs from the oven. If you are finishing them in the oven, turn the oven up to 225℃.
Remove the foil and cut the racks into individual portions.
Line a clean baking tray with baking paper.
Mix the chopped rosemary, honey and brown sugar in a small bowl. Brush the glaze onto the ribs, being generous about it!
Stick the roasting tin back into the oven for 5 – 10 minutes, until the meat is dark and sticky.