I am delighted and excited to share with you my recipe for lamb ribs. I am evangelical about this recipe. My first encounter with lamb ribs was at a young age. A local supermarket sold them and as a rare treat, we would get them occasionally. These ribs were kept in a hot cupboard all day and whilst big on flavour were nothing more than fat and bone, which is really a lot of what a lamb rib is about. These ribs were never very impressive in comparison, in appearance anyways to other ribs with there sticky glazes and sauces, but what they lack in appearance they sure made up for in taste. These ribs are nostalgic for me and evoke memories of childhood. Chewing on the bones until every last ounce of meat and flavour was gone.
I had completely forgotten about them for such a long time until recently seeing them in an utterly alluring episode of Simply Nigella. I tried immediately Nigella’s. Recipe and I did love it, but I had to reinvoke the flavours of my youth, and thus this recipe was born. I also as an adult realizing how expensive lamb can be, am even more entranced by this cut as it is not only one of the tastiest ways of eating lamb but also one of the most inexpensive was too.
I use a shallow roasting pan with a wire rack so that the ribs, which are a fatty cut, as they cook render their fat and let it drip below. I use all my favourite herbs and spices to use with lamb when cooking these; cumin garlic rosemary and of course mint. They take a long time to cook but are a very simplistic recipe. It’s merely a matter of combining the spices with just enough oil to make it into a wet rub to smoosh and coat the ribs in. When they have had their time in the oven the fat will have shrank and crisped, and the meat so tender that it comes away from the bone with ease.

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