Sticky, Spicy Lamb Ribs
An Original Recipe by Lorraine Elliott Not Quite Nigella
Preparation time: 20 minutes plus 1 hour marinating time
Cooking time: 2.5 hours
Serves 4 people
- 2 x 800g/28oz racks of lamb ribs (you may think that this is too many ribs for four people but they do shrink a lot)
- 1/2 cup/125ml/4flozs olive oil
- 2 tablespoons sumac
- 2 tablespoons ground cumin
- 2 tablespoons Turkish red pepper
- 1 tablespoon salt
- A good grind of black pepper
- 2 teaspoons smoked paprika
- 2 cloves garlic, finely chopped
- 3 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 lemon to serve
Step 1 - Remove the membrane or flap from the bony side of the lamb ribs with a sharp knife.
Step 2 - Mix the olive oil, sumac, cumin, red pepper, salt, black pepper, paprika and garlic to form a paste and baste the lamb ribs on both sides. Allow to marinate for at least 1 hour.
Step 3 - Preheat oven to 140C/ 284F. Cover the ribs with foil and roast for 2 hours. The ribs will shrink considerably. Allow to cool (if you have time, cool them completely). Cut into individual ribs-a lot of the fat will run out from these when you cut them. Don't be alarmed, lamb is fatty and at least the fat has run out right? ;)
Step 4 - Place a rack on a lined baking tray and place the ribs onto the rack so that any excess fat can drain. Mix the brown sugar, fish sauce and tamarind paste together to form a glaze. Brush the glaze onto the meaty top of the ribs and bake at 180C/350F for 10-15 minutes until sticky. Serve with lemon with some roast potatoes.