Ingredients

• 1kg lamb breast riblets, cut into single ribs
• Olive oil, for serving

• 2cm ginger
• 5 eschalots
• 2 cloves garlic
• 1 tablespoon honey
• ¼ cup orange juice
• ¼ cup olive oil
• 1 tablespoon fish sauce
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1 star anise

• 1 clove garlic, crushed
• Zest and juice of one lemon
• 1 tablespoon chopped mint
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ cup Greek yoghurt

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Method

1. For the marinade, combine ingredients in the chopper attachment of a stick blender and blend until combined.

2. Coat ribs in marinade and refrigerate for 1 hour or overnight.

3. For the dipping sauce, combine ingredients in a bowl. Check seasoning.

4. Preheat oven to 160°C. Place ribs on a rack over an oven tray and bake for 1½ hours or until tender, basting with marinade once during cooking. Drizzle with a little olive oil to serve.

5. Serve ribs with dipping sauce to the side.