Slow roasted lamb ribs with yoghurt and feta sauce

Lamb ribs with feta sauce
Multicultural lamb for Australia Day:

Lamb is the quintessential meat to serve on Australia Day. However, our country and cuisine is as it is because of the successive waves of migration it has seen. Therefore I offer this as my Australia Day recipe in homage to Australian farmers who produce our food, and the people from all cultures who cook it. This is also a celebration of the repeat showing of Lyndey & Blair’s Taste of Greece on SBS ONE on Sundays at 3.30pm. Watch it and enjoy!

Slow roasted lamb ribs with yoghurt and feta sauce
Arní sto fórno argá psiméni may yahórti kai féta salsa
Recipe from Lyndey & Blair’s Taste of Greece [Hardie Grant]

This recipe is inspired by the long cut lamb cutlets we enjoyed in Greece cooked over the open charcoal fire at O Pseiras which were like no other. Back home I substituted lamb riblets which are cut from a square cut shoulder and may need to be ordered from the butcher. The fat melts away in the long slow cooking to leave a good amount of juicy meat with marvellous flavour. Lamb ribs from the breast and flap can be used, though they don’t have has much meat. Alternatively, use lamb cutlets with the herb mix and chargrill until just tender and serve drizzled with the sauce.

Serves 6
Preparation time 10 minutes
Cooking time 1½ hours


4 lamb riblet sets (with about 6 ribs in each set)
2 tablespoons extra virgin olive oil
3 tablespoons rigani (dried Greek oregano), lightly crushed
2 tablespoons dried mint
Grated zest two lemons
Freshly ground black pepper
Freshly ground salt

Yoghurt and feta sauce:

1 cup (250g) thick Greek style yoghurt (natural yoghurt)
200g feta, crumbled
1 garlic clove, peeled
1 teaspoon dried red chilli flakes
1 teaspoon dried mint
½ cup dill leaves
Freshly ground black pepper and salt


Trim lamb riblets of excess fat, then cut 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.

Preheat oven to 160°C (140°C fan-forced). Place the lamb riblets on rack in a roasting tin. Add a little water to the roasting tin. Season ribs with salt and roast for 1½ hours. They should be golden brown and the meat meltingly tender.

While the lamb riblets are cooking, make the yoghurt and feta sauce. Place the yoghurt, feta, garlic, chilli flakes, mint and dill in a food processor blender. Using the pulse button, process in short bursts until just combined. Season to taste with salt and freshly ground black pepper.

Serve riblets with Yoghurt and feta sauce for dipping or drizzling over the meat.

Recipe from Lyndey & Blair’s Taste of Greece [Hardie Grant]

Lyndey & Blair's Taste of Greece

Lyndey Milan, Australia Day Ambassador and home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she been instrumental in changing the way Australians think and feel about food and wine for over twenty-five years.

Tags: , , , , ,

Comments for this article

One Response to “Slow roasted lamb ribs with yoghurt and feta sauce”

  1. Christine @ Cooking Crusade says:
    January 28, 2013 at 8:18 pm

    Great for Aussie day BBQS! I love my ribs – this looks like a fab recipe, thanks for posting!

Leave a Reply