Lamb ribs are a delicious and affordable cut. By slow cooking the lamb ribs, they become a finger-lickingly good family friendly meal! The Persian marinade gives a nice gentle heat but doesn’t take away from the wonderfully meaty flavour of the lamb ribs. Feel free to play around with the amount of Baharat spice mix you add if your family likes their food more or less spicy!
Serve with mash (I like mashed butter beans with mine).
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Baharat Lamb Ribs
- Preheat the oven to 150°C
- In a large mixing bowl, combine the lamb ribs, crushed garlic, lemon zest, baharat, salt and olive oil. Rub the mixture all over the lamb.
- Place the lamb ribs bone-side down in a roasting tray and cover with foil. Place into the pre-heated oven and cook for 2 hours. Remove the foil, turn up the oven to 200°C and roast uncovered for a further 30 minutes to help them crisp up.
- Serve with cauliflower or butterbean mash.
- You can also use beef short ribs or pork ribs.
- The baharat spice mix is quite subtle in this recipe, so if your family likes their food to be spicier, add an extra teaspoon. This should be widely available in supermarkets and Middle Eastern shops.
- If you aren’t able to source lamb ribs from your supermarket, try a local butcher.