Olive Magazine
Lamb ribs with membrillo glaze

Lamb ribs with membrillo glaze

Published: March 28, 2017 at 9:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Lamb ribs are a much underused cut. They’re quite fatty but it’s the fat that keeps the meat meltingly tender. These are slow-roasted to render some of it, then brushed with a simple glaze and crisped-up to finish.

  • Gluten free
Nutrition:
NutrientUnit
kcal653
fat49.8g
saturates24.6g
carbs8.9g
sugars8.1g
fibre0.9g
protein42g
salt4g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 1 tbsp sea salt
  • picked to make 1 tsp thyme leaves
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp light brown sugar
  • 1 tsp black pepper
  • 1.5kg lamb ribs
  • 3 tbsp membrillo

Method

  • STEP 1

    Whizz the salt, thyme, garlic, paprika, sugar and black pepper in a food processor and spread all over the lamb ribs, then cover and refrigerate for at least 2 hours, or preferably overnight.

  • STEP 2

    Heat the oven to 170C/fan 150C/gas 3. Put the ribs in a roasting tray, fat-side up with enough water to come half way up the ribs, cover with foil and roast for 21/2 hours until the meat is tender. Drain the cooking liquid from the tray. Put the membrillo in a small saucepan with 1 tbsp of water, bring to the boil and turn off. Turn the oven up to 190C/fan 170/gas 5, brush the lamb with the membrillo glaze and return to the oven, uncovered, for 30 minutes, brushing regularly with more glaze.

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