Recipe: lamb ribs with nigella seeds

ribs.jpg

I tend to bookmark recipes to try all the time, but sometimes it takes me quite a while to actually try them out. This one, is definitely one of those as I first made a mental note while watching the series Simply Nigella, and then literally bookmarking the page in the cookbook, then leaving it for a year or so. But this recipe is worth the wait. It’s incredibly easy to “make” (the oven takes care of it really) and it’s really yummy and packed full of flavour.

If you’re not a fan of lamb meat this may not be for you as the meat flavour is really strong because of the cut and the fat that melts over the meat in the oven. But if you, like me – like lamb – they’re heavenly!

 

Lamb ribs with nigella and cumin seeds, serves 6-10

Adapted from Nigella’s recipe.

4 teaspoons nigella seeds

4 teaspoons cumin seeds

4 teaspoons regular olive oil

4 tablespoons soy sauce

4 cloves garlic (peeled and finely grated, or minced)

24 lamb ribs (cut from 3 lamb breasts, bones in)

Preheat the oven to 150ºC. Line a large roasting tin with foil and sit a rack on top.

Get out a dish and add the nigella and cumin seeds, pour in the oil and soy and add the garlic. Stir to combine.

Dip the ribs, one by one, in this mixture, so that they are lightly coated on both sides; you may think this scant amount won’t be enough for all the ribs, but it is. 

Arrange them on the rack above the lined baking tin and cook in the oven for 1½–2 hours (they can differ in size), or until the fat on the ribs is crisp and the meat tender. Serve. 

 

 

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