Sweet and sticky lamb ribs

Sweet and sticky lamb ribs

From
Harvest
Serves
6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Mix together 80 ml olive oil, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon smoked paprika, 2 crushed garlic cloves, salt and freshly ground black pepper. Pour the mixture over 2 kg lamb ribs, using your fingers to coat them well. Marinate in the fridge for up to 4 hours. Preheat the oven to 160ºC. Place the ribs on a roasting rack over a baking dish and bake for 2 hours, turning occasionally. Mix together 2 tablespoons brown sugar, 2 tablespoons fish sauce and 1 tablespoon tamarind purée. Remove the lamb from the oven, cut each section into individual ribs, return to the wire rack and baste with the glaze. Turn oven up to 180ºC and cook the ribs another 20–30 minutes, basting and turning occasionally, until golden brown and crisp. Serve with lemon wedges and mashed potato.
Tags:
harvest
seasonal
summer
spring
autumn
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again