Lamb ribs are a new one to me! I’ve eaten them once at a Szechuan restaurant but never seen them in the shops let alone cook with them. During a trip out west today I saw them for sale at the butchers. They were superbly cheap so I bought some. I made this simple Mediterranean inspired marinade and cooked them long and slow to ensure a really tender result. I’m a lover of the rib anyway but what a revelation! The flavours of lamb really lifted this to a new level. Deliciously moreish! A real carnivore’s treat.
1kg lamb ribs (separated)
1 cup tomato passata
1 cup white wine
2 garlic cloves (crushed)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
salt & pepper
1 lemon (zest and juice)
In a pestle and mortar, crush the coriander and cumin seeds coarsely. Add the garlic, salt & pepper and crush more until the garlic is paste. Mix this with the tomato passata, wine, lemon zest and juice and paprika.
Put the ribs into a large plastic bag then pour in the marinade. Seal the bag then toss the ribs to coat evenly with the marinade. Refrigerate for 1-2 hours at the least or overnight for the best results.
Preheat oven to 180ºC. Tip the ribs and marinade into a large roasting tin. Shake the pan then put in oven to roast. Cook for 2 hours, turning the ribs every 20 minutes. Add 100 ml of water after 1 hour to avoid burning.
Remove from the oven, leave for 5 minutes to rest a little then arrange on a platter and serve.
Serve as they are or alongside some fresh salad and bread.