Caramelised and luscious these lamb riblettes with honey and cinnamon are tender, succulent and a mouth full of sticky deliciousness.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

lamb riblettes with honey and cinnamon

•  1.5kg lamb riblettes
• ¼ cup extra virgin olive oil
• 2 garlic cloves, crushed
• 2 teaspoons ground cinnamon
• 1 pinch chilli flakes
• ½ cup strong flavoured honey
• 2 tablespoons dark brown sugar
• finely grated rind from 1 lemon
• 1 tablespoon lemon juice
• 2 teaspoons sea salt

to serve

• lemon wedges
• sprigs of rosemary

Preheat the oven to 180°C. In a large bowl mix the olive oil, garlic, spices, honey, lemon rind and juice, add the lamb riblettes and either using clean hands or tongs toss the lamb until its fully coated with honey cinnamon marinade. At this stage you can cook them right away, or allow them to marinate covered in the refrigerator for up to 24 hours. Transfer the ribs to a ovenproof dish sprinkle generously with sea salt and add ½ cup of water. Cover with baking paper and foil and bake for 40-45 minutes or until the lamb is falling off the bone (add a little more water if they get too dry). Take the foil off and cook or a further 15 minutes until the lamb is darkly caramelized and luscious. Serve garnished with rosemary and lemon wedges. Eat immediately using your fingers, either on their own or with salads, just make sure you have masses of napkins, as they are deliciously sticky and messy. Serves 4