Darren Robertson’s Spiced Orange & Maple-Glazed Lamb Ribs

• 2 racks of lamb ribs (800g each)

For the glaze:

• 4 tbsp pure maple syrup (preferably very dark syrup for its strong taste)
• Juice of one orange
• 10ml soy sauce
• 50ml apple cider vinegar
• 1 garlic clove, sliced in half
• Pinch of fennel seeds or fronds

For the glaze:

• 2 tbsp olive oil
• 2 garlic cloves, sliced in half
• 2 rosemary sprigs
• 1 tbsp fresh ginger, grated
• Peel of half an orange
• Juice of one orange
• 1 tsp paprika
• 1 tsp fennel seeds, ground
• Salt and pepper

1. Slice the ribs and transfer to a bowl.
2. Season the ribs with marinade ingredients. Cover and leave for 20 minutes to marinate.
3. Preheat oven to 150°C.
4. Transfer ribs to a casserole dish, cover with a lid and cook for 2 hours.
5. While the ribs are baking, combine the glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook until the mixture has thickened slightly then set aside.
6. Once the ribs are tender, remove them from the oven and increase the oven temperature to 200°C.
7. Pour off the rendered fat from the ribs.
8. Brush the ribs generously with the glaze and return to the oven. Cook for 15 minutes until sticky and caramelised.
9. Remove the ribs from the oven and serve with sea salt and fresh lemon juice.