Lamb ribs with membrillo glaze

Lamb ribs with membrillo glaze

  • serves 4
  • Easy

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.


*This recipe is gluten-free according to industry standards



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


  • 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.

Nutritional Information

  • Kcals 653
  • Fat 49.8g
  • Saturates 24.6g
  • Carbs 8.9g
  • Sugars 8.1g
  • Fibre 0.9g
  • Protein 42g
  • Salt 4g