Spiced BBQ Lamb Ribs

Spiced BBQ Lamb Ribs

Ingredients:
1 tsp coriander seeds
2 tsp fennel seeds
1/2 tsp cumin seeds
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1.8 kg lamb ribs
2 tbsp olive oil

Yoghurt Sauce
1 cup greek style yoghurt
1/4 cup olive oil
1 long red chilli, seeded finely chopped
1tbsp finely chopped flat-leaf parsley
2 tsp finely chopped tarragon
1 tsp finely chopped rosemary
1 lemon,/rind, finely grated, juice

Direction:

1. Preheat oven to 160 degrees. Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1tbsp salt. Stir to combine.
2. Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixtue evenly over both sides of the lamb. Place lam on a heavy rimmed baking tray. Cover tray with foil. Bake for 2 1/2 hours or until the lamb is tender. Carefully place covered baking tray on a wire rack for 30mins to rest.
3. Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon, and rosemary with 1/2 tsp lemon rind and 1 tbsp lemon juice until well combined. Season with salt and pepper.
4. Prepare a barbeque for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbeque the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.


Recipe is from Coles Magazine November 2019 Free Magazine Issue