- Serves: 6
Ingredients
- 2kg - lamb ribs cut into individual ribs
- 350ml - lamb stock or chicken stock
- 100ml - olive oil
- 8 - gloves of garlic, crushed
- A few sprigs of thyme
- 4 - bay leaves
- A few sprigs of rosemary
- 8 - black pepper corns
- Sea salt
- SALAD
- 2kg - new potatoes
- 1 - large cucumber
- 150ml - full fat Greek yoghurt
- 8 - sprigs of mint, chopped leaves
- ½ - lemon juice
- ½tsp - sumac
- 1 - clove garlic, crushed
- ½ - pomegranate, smashed out seeds
- Salt and pepper
- Olive oil
These slow cooked lamb ribs are definitely worth the wait and make a delicious, melt-in-the-mouth meal to enjoy with all the family.
Method
- Pre-heat the oven to 160C
- Season the lamb ribs with the salt then place in an oven proof dish with the rest of the ingredients. Tightly cover the pan with tin foil and roast in the oven for 1½ hours, turning half way through.
- Once the ribs are tender, remove from the roasting pan and leave to rest.
- Pre-heat a griddle pan on a high heat or fire up the BBQ.
- Place the lamb ribs on the griddle pan for 5 minutes until the they are well charred.
- Whilst the lamb is cooking you can make the salad,
- Boil the potatoes in salted water until tender. Drain, allow to cool and peel if you wish.
- Season the whole cucumber with sea salt and drizzle with olive oil.
- Place the cucumber on to a hot griddle turning every now and again, so it’s got an even charring all over but make sure it’s not too soft. Set aside and leave to cool.
- Mix the yoghurt with the with the chopped mint, sumac, lemon and season.
- Lightly crush the potatoes with olive oil. Place the potatoes on to the cooking griddle turning them until they have a good colour, set aside and allow to cool.
- Cut the cucumber into rough cubes and toss in a bowl with the potatoes and yoghurt dressing.
- Place on a plate, serve with the lamb ribs on top and sprinkle with the pomegranate and drizzle with olive oil and enjoy.
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