Serious meat eaters will be in heaven with these soft, fatty full flavoured ribs.
The flavours in the Greek(ish) salad work really well as a side. The vinegary tomatoes & cucumber help to cut through the richness of the ribs.
2kg lamb ribs
approx 2 racks (8 ribs 10cm length)
2 tsp ground cumin
1 tsp dried oregano
1 tsp dried mint
2 garlic cloves pureed
2 tbs olive oil
1tsp ground pepper
*use whatever quantities you like. No rules here.
cherry tomatoes chopped in half
1 Lebanese cucumber chopped
Snow pea sprouts
half small red onlion sliced thinly
handful kalamata olives, pitted and chopped
Handful flat leaf parsley
EVOO & Red wine vinegar for dressing
Salt & pepper
Preheat oven to 140 degrees.
In a bowl, combine the spice rub ingredients. Cut rib racks into individual ribs and toss well through the spice mixture ensuring all of the ribs are coated. If you have time, leave to marinate for a few hours. If not, don’t worry about it and get them in the oven in a single layer on a roasting tray, covered tightly with alfoil.
After 1.5 hours, take the alfoil off, turn up to 180 degrees and cook for a further 30 mins. This will crisp them up nicely.
Serve with the Greek(ish) salad.