Recipe inspiration comes from all sorts of places – sometimes it’s something you’ve eaten, sometimes it’s a new ingredient you come across. So when I saw lamb ribs at my butcher, I decided to give them a try. They’re meaty and juicy and lamby, and much daintier to eat than big pork or beef ribs. You can bake lamb ribs with any seasonings you’d use for the larger ribs – but being lamb, my thoughts immediately turned to Middle Eastern spices (see video below). Take inspiration from my baked Middle Eastern lamb ribs and flavour yours with whatever takes your fancy. I serve my baked lamb ribs with rice, yoghurt and cumquat sambal – and a glass of Saltfleets Mourvèdre (Mataro), the juicy dark fruit and spice marry so well with the richness of the spiced lamb.
Serves 2-4
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