I found a way to cook lamb ribs that is delicious. You know how it is, in the freezer is a bag of bits from when you got some delicious local lamb. I’m never sure of the best way to deal with these, but broth is the usual stand-by. However, for a good broth, I use the neck, and the ribs are a bit of a fiddle.
First off, I delegated the job of sorting through the bits to my husband. He separated all of the rib bits into singles, and then we marinaded them overnight, before baking in a hot oven. We served this with a pilaf of bulgar wheat, kale and lentils, and a side-dish of small pickled cornichons.
- 1 bag of lamb ribs – we had about a kilo
- 1 tbsp olive oil
- 2 tsp lemon juice
- 2 cloves of garlic, crushed or chopped
- a pinch of dried thyme
- 2 tsp dried oregano
- 2 tsp pul biber (Aleppo pepper, or other mild chilli)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Marinade the meat: Mix all of the marinade ingredients together, and coat the ribs with the mixture, cover and leave in the fridge overnight.
- Heat the oven to 200C/180C fan. Put the ribs in a single layer in a roasting tin and bake for 20 minutes.
- Turn the ribs over, turn the heat up to 220C/200C fan and cook for another 5-10 minutes.
- Let the ribs settle while you add any finishing touches to the rest of the meal; you’ll need to eat them with your fingers.