Now I do think this would better with pork ribs as the orginal recipe called for, but I didn’t have any in the freezer, but the lamb ribs are very small, so I went with one year old mutton ribs.

Thaw out your ribs overnight in the fridge, then roll the ribs into a circle, the orginal recipe called for you to tie the ribs with string, instead I used smalll glass baking dishes and did each rib circle in a tight fitting baking dish for each one.. Do whatever works best for you, and your family on how many you need to do.

In a different pot, I cooked a mix of red rice and wild rice together for twenty min till just tender, I drained the rice and to it added 1/4 cup of finely diced onion, 2 finely diced garlic, 1/2 cup of diced mushrooms, button will work but portobello is much better, or a mix of them, half a apple finely chopped, 1 tsp of worcestershire, 1/2 tsp of basil, a pinch of salt/pepper and keens hot mustard..

Mix them all together with the rice, and loosely stuff them into the ribs circle, put a little broth in the bottom, I used veggie because that is what I had at that moment in the fridge but I am sure that others would work, cover and bake at 375 for about an hour and half till the meat is pull apart tender.. I served it with a side green salad.

The above amounts are for a serving for two.. Its a great way to take a fairly boring dish of ribs and making it a quite fancy looking meal when plated up.