Ingredients
1 kg lamb ribs (approx. 11 - 12 rib bones, 5 - 6 inches in length each)
1 can of crown prince flat anchovies in olive oil
a dash of Lea & Perrin Sauce (or worchestershire sauce) or even both
2 Tbsp smoked hickory sauce
freshly ground pepper
2 sprigs of rosemary
olive oil
sea salt to taste
Method
Place anchovies in a bowl including its oil, the 3 sauces and black pepper. Mash them up into a paste.
Marinate the ribs with the anchovies paste in a freezer bag. Leave in the fridge overnight.
Ribs leave at room temperature before roasting. Crush rosemary leaves onto the ribs, sprinkle a little sea salt and a dash of olive oil.
Super Roast at 200 degree celsius for 30 minutes for well done. 20 minutes for medium.
Take out ribs and let it rest for 10 minutes before slicing to serve.
