TWICE-COOKED MIDDLE EASTERN SPICED LAMB RIBS
Twice-cooking the lamb ribs makes for very tender meat and helps to remove some of the excess fat. The first cooking can be done a few days ahead then finished quickly on the barbecue.
Combine the spices, salt and dried mint. Massage half the spice mix into the lamb ribs and leave to marinate for a minimum 2 hours or overnight.
In a 180°C oven, put the ribs in a roasting dish with a little water, cover with foil and bake for 45-50 mins or until the meat is tender. Alternatively steam the ribs (topping up the water as required). Remove and cool.
Combine the remaining rub with the oil and brush over the cooked ribs (this can be done ahead and kept refrigerated until required). Season with salt and pepper. Heat a barbecue or grill and grill for 4-5 mins on each side until tender and lightly charred. Put onto a platter and scatter with the coriander leaves and the coriander tahini sauce.
For the coriander and tahini sauce:
Put the coriander, garlic, tahini, olive oil, lemon zest and juice in a blender and add just enough water to make a smooth paste. Set aside.
For the marinade:
1 Tbsp Farro ground cumin
2 tsp Farro whole cumin seeds
1 Tbsp Farro ground coriander
1½ tsp Farro ground cinnamon
1½ tsp La Chinata smoked paprika
1 Tbsp Farro sumac
1½ tsp salt
2 Tbsp dried mint
2 packs (approx 1350g) Fresh Meat lamb ribs
To finish cooking:
2-3 Tbsp olive oil
coriander leaves for garnishing
Coriander and tahini sauce
½ bunch coriander leaves and stems, roughly chopped
1 clove garlic, peeled
3 Tbsp Chantal tahini
2 Tbsp Speroni olive oil
grated zest and juice 1 lemon
2-4 Tbsp water