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Preparation time
less than 30 mins
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Cooking time
over 2 hours
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Serves
Serves 4
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the salt and spiced lamb ribs
- 2 sheets lamb breast ribs, cut into individual chops
- 2 tbsp olive oil
- 2 tsp chopped fresh thyme
- salt and freshly ground black pepper
For the seasoning mixture
- 1 tbsp sweet smoked paprika
- 2 tsp garlic granules
- 1 tbsp cumin seeds
- 2 tsp chilli flakes
- 1 tbsp salt
- 1 tbsp dried oregano
- ½ tbsp black pepper
- 1 tbsp soft dark brown sugar
To serve
- 1 tbsp crushed pink peppercorns
- 1 tbsp chopped fresh chives
Method
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To make the spiced lamb ribs, preheat the oven to 170C/150C Fan/Gas 3½. Place the ribs into a deep roasting tray, drizzle over the oil and sprinkle over the thyme and salt and pepper to taste. Roast for 2 hours.
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To make the seasoning mix, dry fry the spices in a small frying pan until nicely aromatic. Tip into a spice grinder and grind to a fine powder with the salt, oregano, black pepper and sugar.
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To serve, remove the ribs from the oven and sprinkle over the seasoning mixture and finish with the crushed pink peppercorns and chives. Serve hot.