“Slow Cooked” Lamb Ribs with Yoghurt and Feta Sauce
This is a Greek-inspired dish using a more inexpensive cut. Cooking like this removes much of the fat.
Serves: 4 or more as finger food
Preparation: 10 minutes
Cooking: 35 minutes pressure cook of 8 hours slow cook
3 lamb riblet sets (approx. 6 ribs in each set), see note below
2 tablespoons extra virgin olive oil
3 tablespoons rigani (or oregano), lightly crushed
2 tablespoons dried mint
Grated zest two lemons
Freshly ground black pepper
Freshly ground salt
Yoghurt and feta sauce
200g feta, crumbled
1 garlic clove, peeled
1 teaspoon dried red chilli flakes
1 teaspoon dried mint
½ cup dill leaves
1 cup (350g) yoghurt (see note)
Freshly ground black pepper and salt
- Cut lamb riblets into individual rubs. Combine oil, rigani, mint, lemon rind and pepper. Rub mixture over lamb ribs and stand for 30 minutes or refrigerate and stand overnight.
- Set All-in-One cooker to saute function and brown ribs on all sides, approx. 5 minutes
- Pressure Cooker Method: Close lid, lock and set on pressure cooker and set time for 30 mins. The All In One will do the rest of the work for you and let off steam at the end of the cooking time.
- Slow-cook method: Close lid and lock. Set to slow cooker low-heat & set time for 8 hours.
- For Yoghurt and feta sauce; Combine feta, garlic, chilli flakes, mint and dill in a food processor and pulse until just combined. Stir through yoghurt. Season to taste with salt and freshly ground black pepper.
- Serve riblets with Yoghurt and feta sauce for dipping or drizzling over the meat.
Lyndey’s Notes: Make the yoghurt in the All-in-one cooker in advance: Simply combine 1 litre milk at room temperature with 200g natural yoghurt in the pot. Close the lid, press MULTI-COOK menu until YOGHURT button lights up. Press START, it will set cooking time for 8 hours.
Lamb riblets are cut from a square cut shoulder of lamb. You may need to order them from your butcher. They have a good amount of juicy meat and are perfect for slow roasting. You can also use Lamb ribs from the breast and flap, though they don’t have has much meat.