This mouth-watering recipe only requires a few simple ingredients. Invite some Middle Eastern flavour to your table with the combination of the garlic rub and a delicious sauce of full-cream plain yoghurt and mint.
Lamb ribs are fatty and need to be cooked a little longer to make sure the fat has time to render out. However, don’t skip the olive oil as this helps the spices to stick and the ribs to crisp.
For this recipe, cover the lamb ribs with some tin foil to maintain its tender juiciness before crisping the ribs uncovered.
After removing the ribs from the oven, let them rest for five minutes before slicing into pairs. Drizzle the yoghurt and mint sauce over the ribs while saving some of this delicious sauce for in-between dipping.
PS: Make sure you have a good supply of napkins on hand!
CHEF’S TIP:
For a spicier kick, add some red pepper flakes to the rub.
Cool leftovers, then cover and refrigerate within two hours of making. Will keep in fridge for up to three days.
Cooled leftovers can be frozen, in an airtight container, for up to one month. Defrost overnight in fridge before using.
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking.
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