Glazed Pomegranate Lamb Ribs
An Original Recipe by Lorraine Elliott
Degree of difficulty: easy
Preparation time: 15 minutes (plus 1 hour marinating time)
Cooking time: 1.5 hours
- 1.6kgs/3.5lbs. lamb ribs (you may need to pre-order these), ask your butcher to s.eparate them
- 200ml/7ozs pomegranate molasses
- 6 cloves garlic, peeled and chopped
- 3 tablespoons honey
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 clove garlic, peeled and chopped
- 1/2 teaspoon cayenne pepper (optional)
- Fresh parsley, mint and pomegranate seeds to serve
Step 1 - Mix the pomegranate molasses and the 6 cloves finely chopped garlic in a bowl. Marinate the lamb ribs with this mixture for 1 hour. I place it in a bag and massage it.
Step 2 - Preheat oven to 140C/284F. Line two (or 1 very large) baking trays with parchment and place the riblets on the tray dunking each in any sauce collected in the bottom of the bag. Roast for 1 hour 15 minutes.
Step 3 - Drain the juice from the baking tray and skim the fat off the top. Mix the remaining juice with the honey, salt, black pepper, 1/2 clove garlic and cayenne (if using) to form a glaze. Increase oven temperature to 190C/374F and baste all of the lamb riblets with the glaze. Roast for 10 minutes. Serve with herbs and pomegranate.