Sticky lamb ribs with honey & orange glaze

Following on from the success of Outback Lamb's ribs when we had (three!) Blue Duck master chefs in house, I thought to myself, "Fiona, surely you can recreate that delicious dish!" Several attempts later I have decided to stick to farming and leave the master cheffing to the masters.

What I can do though, is offer you an old Darren Robertson/Mark Labrooy recipe (SMH 29/9/2016) which I have (pretty rudely) tweaked into the most perfect regional dish for our area - combining magnificent lamb from NSW's central west with local honey and some of Narromine's famous oranges and limes.

SERVES FOUR

INGREDIENTS

3 oranges, juiced

3 tbsp honey

2 tbsp cumin seeds (roasted)

2 tbsp coriander seeds (roasted)

1 tbsp fennel seeds (roasted)

1 tbsp smoked paprika

2 x 1kg lamb belly, bone-in

1 tbsp grated ginger

2 cloves of garlic

1 tbsp ground cinnamon

3 tbsp water

salt & pepper

METHOD

Preheat oven to 180C.

Combine OJ & honey in a small saucepan and simmer for 2-3 minutes until reduced to a light syrup.

Grind cumin, coriander and fennel seeds and mix with the smoked paprika. Add one teaspoon of this mix to the glaze and rub the rest onto the lamb ribs.

Place ribs into a baking tray, sprinkle with salt, ginger and cinnamon and drizzle honey over the top. Pour the water around the ribs and add the garlic cloves.

Cover with foil and bake for 3 hours at 180C.

When you take it from the oven, keep the oven on 180C but allow the ribs to cool, remove the fat then slice the ribs. Baste in the orange honey glaze and roast on a tray lined with baking paper. Continue to baste every 10 minutes for 1/2 an hour.

Remove and season with salt and pepper to taste.

Serve with a salad of your choice (suggestion below).