Roasted spiced lamb ribs
There are snacks and then there are Matt Tebbutt’s salt and spiced lamb ribs. Serve with a nice cold beer.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the salt and spiced lamb ribs
- 2 sheets lamb breast ribs, cut into individual chopsÌý
- 2 tbsp olive oil
- 2 tsp chopped fresh thyme
- salt and freshly ground black pepper
For the seasoning mixture
- 1 tbsp sweet smoked paprikaÌý
- 2 tsp garlic granulesÌý
- 1 tbsp cumin seedsÌý
- 2 tsp chilli flakesÌý
- 1 tbsp saltÌý
- 1 tbsp dried oreganoÌý
- ½ tbsp black pepperÌý
- 1 tbsp soft dark brown sugarÌý
To serve
- 1 tbsp crushed pink peppercorns
- 1 tbsp chopped fresh chives
Method
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.Ìý
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.Ìý
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.
