SMOKY BBQ LAMB RIBS

Footy Finals Sharing Platter

Juicy smoky lamb ribs with charred baby corn, mini peppers, grilled flatbread, lime and cool yoghurt ranch. A generous, easy-sharing platter made for footy finals and laid back entertaining.

Get the ribs in early and during their final 30 minutes of cooking you can pull together some fresh accompaniments to create a colourful and delicious plate of food to share with a crowd.

Product Featured: Amelia Park Smoky BBQ Lamb Ribs

25 mins Preparation

2 hours 10 minutes Cook

4–6 Serves

INGREDIENTS

1- 2 packs Amelia Park Smoky BBQ Lamb Ribs (approx 12-16 ribs per pack)
2 packs baby corn
500 g mini peppers (or you can cut chunky strips of red and green capsicum)
Olive oil, for grilling
Sea salt and freshly ground black pepper
6–8 small flatbreads
Garlic powder and smoked paprika, optional
2 spring onions, finely sliced, or coriander leaves, roughly chopped
2 limes, cut into wedges

Yoghurt Ranch Dressing

2 spring onions, finely sliced
1 garlic clove, finely minced
Finely grated zest and juice of 1 lemon
2 tbsp dill, finely chopped
2 tbsp parsley, finely chopped
1 tsp onion powder
¼ tsp coarse sea salt
¾ cup Greek yoghurt
¼ cup good-quality mayonnaise

Method

To Prepare

Preheat the oven to 160°C fan-forced. Separate the lamb ribs and arrange them in a single layer on a large lined baking tray.
Cover the ribs and tray tightly with foil to fully enclose. Place on a baking tray and cook for 2 hours.
Carefully open the foil parcel. Return the ribs to the oven uncovered for 10 minutes, then rest for 5 minutes.
Meanwhile, combine all the yoghurt ranch ingredients in a bowl and whisk or stir until smooth. Refrigerate until required.
Drizzle the baby corn and mini peppers lightly with olive oil. Grill in a hot griddle pan, turning as needed, until charred and cooked to your liking. Season well.
Brush the flatbreads lightly with olive oil and grill for approximately 30 seconds on each side. If desired, dust lightly with garlic powder and smoked paprika.
Arrange the ribs, vegetables and flatbread on a large platter. Scatter with spring onion or coriander and serve with the yoghurt ranch and lime wedges.

Cook’s Notes

Take care when opening the foil parcel, as hot steam will escape.
The yoghurt ranch can be made up to two days ahead and refrigerated until required.

1- 2 packs Amelia Park Smoky BBQ Lamb Ribs (approx 12-16 ribs per pack)
2 packs baby corn
500 g mini peppers (or you can cut chunky strips of red and green capsicum)
Olive oil, for grilling
Sea salt and freshly ground black pepper
6–8 small flatbreads
Garlic powder and smoked paprika, optional
2 spring onions, finely sliced, or coriander leaves, roughly chopped
2 limes, cut into wedges

Yoghurt Ranch Dressing

2 spring onions, finely sliced
1 garlic clove, finely minced
Finely grated zest and juice of 1 lemon
2 tbsp dill, finely chopped
2 tbsp parsley, finely chopped
1 tsp onion powder
¼ tsp coarse sea salt
¾ cup Greek yoghurt
¼ cup good-quality mayonnaise

To Prepare

Preheat the oven to 160°C fan-forced. Separate the lamb ribs and arrange them in a single layer on a large lined baking tray.
Cover the ribs and tray tightly with foil to fully enclose. Place on a baking tray and cook for 2 hours.
Carefully open the foil parcel. Return the ribs to the oven uncovered for 10 minutes, then rest for 5 minutes.
Meanwhile, combine all the yoghurt ranch ingredients in a bowl and whisk or stir until smooth. Refrigerate until required.
Drizzle the baby corn and mini peppers lightly with olive oil. Grill in a hot griddle pan, turning as needed, until charred and cooked to your liking. Season well.
Brush the flatbreads lightly with olive oil and grill for approximately 30 seconds on each side. If desired, dust lightly with garlic powder and smoked paprika.
Arrange the ribs, vegetables and flatbread on a large platter. Scatter with spring onion or coriander and serve with the yoghurt ranch and lime wedges.

Cook’s Notes

Take care when opening the foil parcel, as hot steam will escape.
The yoghurt ranch can be made up to two days ahead and refrigerated until required.

★

Read Full Bio

Kate Flower

Kate Flower is a Western Australia–based food stylist and recipe developer with over 25 years of industry experience. She specialises in creating visually striking, approachable dishes and works with leading food brands, alongside hosting workshops and publishing cookbooks. Kate is passionate about inspiring others to see the beauty and potential in everyday ingredients.