Lamb ribs are an under appreciated piece of meat. The flavour of the lamb can stand up against strong spices. It is also a relatively inexpensive cut – a fatter cut – but this is a treat after all.
I’ve followed a similar spice profile to my Silk Road lamb shoulder but simplified it to make the lamb stand out more. The black treacle glaze makes the dish, delivering a crunch to the exterior and an almost smoked bark.
Time: 3 hours
Difficulty: Straight forward
1kg Lamb Ribs or Lamb Breast
1 teaspoon Ground Cumin
1/2 teaspoon of Ground Cinnamon
1/2 teaspoon of Ground Cloves
1/2 teaspoon of Ground Nutmeg
2 Dried red Chilli
1 teaspoon Black Pepper
1 teaspoon Salt
4 tablespoons of Black Treacle or Pomegranate Molasses
1. Preheat the oven to 140 degrees Celsius (280 degrees Fahrenheit).
2. Prepare the spice blend by crushing the chilli in a mortar and pestle. Then add the salt and all spices together.
3. Trim the lamb removing any excess fat. Apply the spice mix.
4. Take a wire rack and put on top of a oven proof dish. Add some water to the dish and the lamb on top of the rack. Cover with tin foil.
5. Cook in the oven for 2 hours.
6. Remove the lamb from the oven. Add enough recently boiled water to black treacle to make it easy to brush onto the lamb.
7. Apply the black treacle mixture to the lamb and cook uncovered for 15 minutes.
8. Apply another layer of the black treacle mixture and cook for another 15 minutes.
9. Leave to cool for 5 minutes then serve.