Chilli & herb lamb ribs

Serves 4
1.2kg lamb ribs*
1/4 cup (60ml) peanut oil
2 each carrots and onions, chopped
2 garlic cloves, chopped
1 tbs each chopped thyme and rosemary
11/2 cups (375ml) white wine
1/2 bunch mint, chopped
6 cloves black or roasted garlic*
1 long red chilli, seeds removed, chopped
1 tbs caster sugar
1/4 cup (60ml) sherry or red wine vinegar
Coriander leaves, to serve

Marinade
1/2 bunch each mint, rosemary and flat-leaf parsley, chopped
2 long green chillies
2 tsp each coriander seeds, fennel seeds, and whole black peppercorns
3 garlic cloves

Whiz the marinade ingredients and 2 tsp salt in a food processor until coarsely chopped. Rub into meat, then refrigerate for 4 hours or overnight.

Preheat oven to 140°C. Place 1 tbs oil in a roasting pan over medium-high heat, then add carrot, onion and garlic, and cook for 2 minutes.

Remove lamb from marinade, then add to the pan along with the thyme, rosemary, wine and enough hot water to cover the ribs.

Bring to a simmer, cover with baking paper and foil, then transfer to the oven for 3 hours or until meat is tender.

To make dressing, combine mint, garlic, chilli, sugar, vinegar and remaining 2 tbs oil.

Preheat barbecue or chargrill on high. Remove ribs from liquid, discarding liquid. Season ribs, then chargrill, turning, for 6 minutes or until golden.

Serve with the dressing and garnish with coriander. * Lamb ribs are from butchers. black garlic is available in tubs fromdelis.