Lamb ribs with membrillo glaze

Name: Lamb ribs with membrillo glaze
Total time: 3 h 10 min
Yield: serves 4
Ingredients: 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

3 hours 10 minutes
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.

March 28, 2017 at 9:00 am

*This recipe is gluten-free according to industry standards

Ingredients

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

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.