Macros per serve
Carbs: 2.5
Protein: 27.7
Fat: 16.3
Ingredients
4 servings- 60ml Olive Oil
- 2 Tbsp Lemon Juice
- 3 Garlic Cloves Crushed
- 25g Tomato Paste
- 2 Stalks Fresh Rosemary
- 1 Tbsp Fresh Thyme
- 1/2 Cup Mint Leaves
- 20g Honey
- 1 Tsp Paprika
- Grated Zest of 1 Lemon
- A pinch of Chilli Flake
- Parsley
Method
-
Mix all the marinade ingredients in a small bowl to combine.
-
Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat then cover.
-
Leave to marinate for at least an hour or overnight in the fridge.
-
Remove the ribs from the fridge at least 30 minutes before cooking and season.
-
Preheat a barbecue grill or frying pan to a medium-high heat.
-
Add the ribs and cook until browned and crunchy on all sides – around 15-20 minutes.
-
Serve with some fresh parsley.
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