Lamb ribs
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to 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
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.
