These tender little lamb ribs are just as delicious as the ever- popular pork ribs and the spices help cut through the richness.
1 small onion, grated
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon each ground cumin and coriander
½ teaspoon ground cinnamon
1 tablespoon brown sugar
1 cup chicken stock
700 grams lamb ribs
sea salt and ground pepper
1 teaspoon sea salt
1 teaspoon ground cumin
¼ teaspoon smoked paprika
pinch cayenne pepper or chilli flakes to taste
lemon wedges, to serve
Preheat the oven to 150°C fan bake.
Combine all the ingredients, except the ribs, in a baking dish large enough to hold the ribs in a single layer. Add the ribs and turn to coat. Cover with baking paper then seal tightly with foil.
Cook until the meat is very tender, about 1½ hours. Cool, then cover and refrigerate until ready to finish cooking. This can be done 2 days ahead. Remove the ribs from the fridge 1 hour before cooking.
Heat a large sauté pan and cook the ribs for about 2 minutes each side until golden and a little crispy in places.
To serve: Crush the salt and spices together in a small bowl with the back of a teaspoon. Serve the ribs with the lemon wedges and the spiced salt to sprinkle.