Spice-Roasted Lamb Ribs with Smoky Salt
Photography by Aaron McLean.
These tender little lamb ribs are just as delicious as the ever- popular pork ribs and the spices help cut through the richness.
Serves: 4–6
INGREDIENTS
1 small onion, grated
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon each ground cumin and coriander
½ teaspoon ground cinnamon
1 tablespoon brown sugar
1 cup chicken stock
700 grams lamb ribs
sea salt and ground pepper
To serve
1 teaspoon sea salt
1 teaspoon ground cumin
¼ teaspoon smoked paprika
pinch cayenne pepper or chilli flakes to taste
lemon wedges, to serve
METHOD
Preheat the oven to 150°C fan bake.
Combine all the ingredients, except the ribs, in a baking dish large enough to hold the ribs in a single layer. Add the ribs and turn to coat. Cover with baking paper then seal tightly with foil.
Cook until the meat is very tender, about 1½ hours. Cool, then cover and refrigerate until ready to finish cooking. This can be done 2 days ahead. Remove the ribs from the fridge 1 hour before cooking.
Heat a large sauté pan and cook the ribs for about 2 minutes each side until golden and a little crispy in places.
To serve: Crush the salt and spices together in a small bowl with the back of a teaspoon. Serve the ribs with the lemon wedges and the spiced salt to sprinkle.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!