Mediterranean Lamb Ribs

0 Published by By on March 21, 2011 in Uncategorized

lambribs 300x163 Mediterranean Lamb RibsLamb 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) – From Chilcott’s Butchery!
  • 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.


All recipes are provided by Chilcott’s Butcher’s celebrity chef Lee Jackson. Read more of Lee’s recipes at Cook.Eat.Blog.


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