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.

INGREDIENTS:

  • 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)

DIRECTIONS:

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.

SERVING:

Serve as they are or alongside some fresh salad and bread.

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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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