Spice-Roasted Lamb Ribs with Smoky Salt
These tender little lamb ribs are just as delicious as the ever- popular pork ribs and the spices help cut through the richness. Awesome with an Aussie Shiraz or New Zealand Syrah.
- 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
- 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.
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