Slow-cooked lamb breast ribs

Serves 4

Slow-cooked lamb breast ribs (Jason Lowe)

These are the ribs that are attached to the breast bone. They make excellent little snacks to nibble on if you cut through the bones, or you can serve them as slabs like this. Also they are – or should be – extremely cheap and can be perfect for the kids to munch on.

1-1.5kg lamb breast ribs, cut into 5 bone pieces
1 whole bulb of garlic, roughly chopped
A handful of rosemary, roughly chopped
2tbsp vegetable or corn oil
Salt and freshly ground black pepper

Preheat the oven to 180C/gas mark 5. Put the ribs in a roasting pan with all of the other ingredients and season. Bake for about an hour in the oven until very tender, basting regularly as they are cooking. Cover with foil if they are beginning to colour too much.

Serve with coleslaw or a simple vegetable salad. You could also try accompanying them with the green sauce recipe that I wrote about in these pages a few weeks ago, using wild garlic, mint, parsley and basil.