Lamb ribs with in a bowl, with membrillo glaze

Lamb ribs

Name: Lamb ribs
Total time: 3 h 10 min
Yield: Serves 4
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

Published: May 18, 2023 at 2:30 PM

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Serves 4

Easy

Total time: 3 hrs and 10 mins

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These mouthwatering tender lamb ribs are marinated in a spice rub, before being slow-roasted and brushed with a membrillo glaze, then crisped-up to finish

Gluten free

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Complete the dish

Lamb ribs are a much underused cut. They’re quite fatty but it’s the fat that keeps the meat meltingly tender. Slow roasting the meat allows some of this to be rendered, resulting in a fall-apart texture. Marinated overnight in a spice rub, then finished with a sticky membrillo glaze, they are finger-licking good.

Ingredients

Nutrition

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

Nutrition: per serving

kcal653
fat49.8g
saturates24.6g
carbs8.9g
sugars8.1g
fibre0.9g
protein42g
salt4g

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.
step 3

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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