Ingredients
4 NZ Lamb spareribs, trimmed
2 tsp SIDS SALT & PEPPER
1 tsp paprika
½ cup SIDS RASPBERRY VINEGAR
½ cup white wine
¼ cup raspberry jam, seedless
1 spring onion, finely chopped
1 tbsp cornflour
1 tbsp water
Directions
Rub SIDS SALT & PEPPER and paprika into lamb ribs. In medium saucepan, combine SIDS RASPBERRY VINEGAR, white wine, raspberry jam and spring onions. Stir over medium heat until jam is melted. Stir together cornflour and water then add to raspberry mixture and stir sauce until smooth and clear.
Place lamb ribs on rack in roasting pan. Cover and roast in 190°C oven for 30 minutes. Baste with glaze and roast an additional 10 minutes.
To Grill: Grill over medium-hot coals. Cover and grill 10 cm from coals for 30-45 minutes until desired degree of doneness: 60°C for medium-rare, 70°C for medium or 75°C for well done. Turn every 10 minutes. Brush on glaze during last 10 minutes of grilling.
