Michele and I went to the amazing Eveleigh Markets and picked up some exquisite organic, grass fed lamb. The ribs were singing out to me so I felt to give them a whirl and see what gem came to me with cooking and dancing. Ingredients: For the lamb … 400g Lamb ribs – or any other ribs you want! 3 tablespoons harissa paste 1 medium brown onion, sliced thickly 4 garlic cloves 2 tablespoons olive oil 1 stick of fresh rosemary For the salsa … ½ cup fresh mango, finely chopped ½ cup fresh avocado, finely chopped ½ cup fresh flat leaf parsley, finely chopped 1 teaspoon chilli flakes, fresh or dried 1 teaspoon ground black pepper 1 tablespoon olive oil Juice of one lime Method: Pre-heat oven to 220ºC and line a baking tray with foil Place the sliced onion, garlic cloves and rosemary on the bottom of the tray. Rub the harissa paste into the lamb than place it on top of the onion. Pour over the olive oil and put into the oven.Cook for 20 mins then turn down to 130ºC and roast uncovered for 5 hours. The salsa is super simple, just put all the ingredients into a bowl or plastic container and mix together gently. Serve with the sticky onions and garlic on the side with a dollop of Mint & Macadamia Pesto … seriously hilariously scrumptiously amazing!! with love, Sarah