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Sticky Glazed Spiced Lamb Ribs with a Cucumber and Pear Salad

Sticky and Spicy Smoked Paprika coated Ribs with a Cucumber and Pear Salad

4

Serves

1 hrs

Prep Time

2 hrs 30 mins

Cook Time

Kate Fay

Recipe author

Kate Fay

This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. The smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.

They can be served as a starter or for dinner, just adjust the serving size accordingly.

The lamb should be brined the day before cooking. Doing so provides a greater depth of flavour and gives them a lovely tender texture once they are cooked. It also allows you to keep the lamb ribs for longer. Once the ribs are brined, you can then braise them and store in the fridge for 3–4 days.

This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. Smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.

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Lamb,

National Lamb Day,

Special Occasion & Entertaining,

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Ingredients

Lamb Ribs

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2 racks Quality Mark lamb ribs

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½ cup potato starch

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Spiced Seasoning

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3 tsp Sichuan peppercorns

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1 Tbsp coriander seeds

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2 Tbsp flaky salt

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1 Tbsp chilli powder

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2 tsp ground ginger

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2 tsp onion powder

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2 tsp garlic powder

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2 Tbsp caster sugar

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1 ½ Tbsp La Chinata smoked paprika bittersweet

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Cucumber and Pear Salad

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1 Lebanese cucumber

sliced into thin, matchstick-sized, strips

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1 pear

thinly sliced

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2 Tbsp fresh dill

chopped

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2 Tbsp fresh mint

chopped

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pinch salt

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drizzle Pons wild fennel oil

or any herbed oil

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pumpkin seeds

toasted

Sticky Fennel and Lime Dressing

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200 ml white balsamic vinegar

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150g caster sugar

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pinch dried fennel

or fennel pollen

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2 lime

zest

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5g salt

Lamb Brine

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1 ½ Tbsp black peppercorn

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1 ½ Tbsp coriander seeds

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2 tsp fennel seeds

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2 tsp cumin seeds

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275g brown sugar

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170g sea salt

flaky

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1 Tbsp Himalayan pink salt

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6 garlic cloves

smashed or sliced

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sprigs fresh thyme

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4 bay leaves

fresh

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2 sprigs fresh rosemary

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1 ½ Tbsp La Chinata smoked paprika bittersweet

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1 tsp cayenne powder

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4L water

cold

Method

Brining Method

For the Seasoning & Dressing

For the Lamb

To Serve

1

Using a fry pan that can also go in the oven, dry roast the black peppercorns, coriander seeds, fennel seeds and cumin seeds over a medium heat for 2–3 minutes.

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Start Timer

2

Place the frying pan in the oven until the spices become fragrant (this will take about 4–5 minutes).

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Start Timer

3

Remove the spices from the oven and add to a large pot along with 1 litre of water, the brown sugar, flaky sea salt and pink Himalayan salt.

4

Bring the brine mixture to the boil whisking to dissolve the salt and sugar. Once they are dissolved add the remaining ingredients.

5

Remove from the heat and add the remaining 3 litres of cold water and allow to cool to room temperature.

6

Place the lamb ribs in a plastic container (do not use a metal container), cover with the brine and marinate in the fridge for 24 hours.

7

Remove from the brine and cook the ribs using the braising method.

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