*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.
Nutritional Information
- Kcals 653
- Fat 49.8g
- Saturates 24.6g
- Carbs 8.9g
- Sugars 8.1g
- Fibre 0.9g
- Protein 42g
- Salt 4g
