These lamb ribs are perfect because you can have them in the oven cooking slowly before everyone arrives. Just make sure you have plenty of serviettes around for sticky fingers.

Then, slide the lamb into a hot oven and roast to a perfectly juicy and tender medium-rare ... Work your knife under the fat to slice off and remove the fat cap, pulling it away from the rack to ...

This recipes comes from Auckland restaurant Little Jimmy. Chef Russell Billing uses New Zealand lamb ribs, given an Asian sweet and sour treatment and slow-cooked so they are very tender.

Cook to crisp and remove. Set aside and fry the lamb in batches for 2 minutes each side. Keep warm in oven while you cook the rest. Blend the egg yolks, mustard and vinegar with a stick blender ...