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Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Put the ribs into a large saucepan and cover with water. Bring to the boil on a ...

This recipes comes from Auckland restaurant Little Jimmy. Chef Russell Billing uses New Zealand lamb ribs, given an Asian sweet and sour treatment and slow-cooked so they are very tender.

In a bowl, mix the mutton ribs, curd, saunf, ginger powder paste and garam masala powder together. Leave overnight to marinate. Heat the remaining ghee in another pan and shallow fry the mutton pieces ...

To make it, tender chicken pieces are marinated in flavourful masalas and cooked in a tandoor. Mutton ribs are marinated in a medley of spices and then grilled to perfection. Garnish with onions and a ...

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs. “Lamb and tzatziki is possibly my all-time favourite Greek combination,” says Christian Ryan, chef at Restaurant Maria in Hobart.