This is an easy, delicious way to prepare slabs or strips of lamb spareribs, first coating the meat with herb and spice mixture, and then slow-roasting in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness.
- 2-3 breast of lamb - in the piece or cut into strips
- 4 garlic cloves, pressed or finely chopped
- juice of half a lemon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
- 2-3 tablespoonfuls chopped fresh green coriander (optional)
and for the final sticky baste (optional)
- Start by trimming any excess fat and connective tissue from the slabs of meat.
- Mix the herbs and spices together and rub over the meat.
- Lay the meat on a grid over a roasting tray, cover with a tent of foil, and slow-roast at 160 deg C / 325 deg F for about 3 hours.
- Remove the foil, lift out the meat into a heat-proof bowl and pour the excess fat that has dripped from the meat into a container to cool before discarding.
- Rub the meat with honey and put it back in on the tray in the oven (raise the oven temperature to 220 deg C / 425 deg F) or it could be finished off on the barbecue for 15 minutes.
This recipe inspired by: