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Lambs Ribs

Yields6 Servings

These luscious ribs smell and taste heavenly. After the long slow cooking the fat is crispy and the meat tender and comes away from the bone very easily.

Lamb ribs

 1 tbsp Dried Mint
 1 tbsp Cumin seeds
 1 tbsp Sea salt flakes
 1 tbsp Olive oil
 1 Sprig Rosemary (finely chopped)
 4 Garlic cloves (minced)
 18 Lamb ribs
 85 g Salad leavesOptional

Hot oven to 150°C. Place a wire rack in a suitably sized roasting tin.


In a dish, combine dried mint, cumin seeds, salt, garlic, rosemary and oil. Use one of the ribs to amalgamate everything. Smoosh each rib and massage until coated evenly all over. Then place on the wire rack in the roasting tin and repeat until all ribs are coated.


Cook them in the heated oven for 2 - 2 1/2 hours until the meat is tender, browned and the fat has a crisp appearance.


Line a large platter with lettuce leaves. Transfer the ribs on top of the leaves and serve.

Nutrition Facts

Servings 0