serves
4
prep
20 minutes
cook
2:15 hours
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
2:15
hours
difficulty
Easy
level
Ingredients
- 2 racks lamb ribs, about 800 g each
- 125 ml (½ cup) extra virgin olive oil
- 2 tbsp sumac
- 2 tbsp ground cumin
- 2 tbsp Turkish red pepper flakes (Aleppo pepper)
- 1 tbsp salt
- good grind of black pepper
- 2 tsp smoked paprika
- 2 garlic cloves, finely chopped
- 3 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- lemon wedges and roast potatoes, to serve
Marinating time: 1 hour
Instructions
- Remove the membrane or flap from the bony side of the lamb ribs with a sharp knife.
- Mix the olive oil, sumac, cumin, red pepper flakes, salt, black pepper, paprika and garlic in a large bowl to form a paste. Add the lamb ribs and toss to coat well. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 140˚C. Transfer the ribs to a baking dish, cover tightly with foil and roast for 2 hours or until nearly falling off the bone. Remove from the oven and allow to cool.
- Increase the oven temperature to 180˚C. Place a wire rack on a lined baking tray and place the ribs onto the wire rack so that any excess fat can drain. Mix the brown sugar, fish sauce and tamarind paste together to form a glaze. Brush the glaze onto the meaty top of the ribs and roast for 10-15 minutes or until sticky.
- Cut the racks into individual ribs and serve with lemon wedges and roast potatoes.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
