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.


  • 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


  • 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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