Spiced Lamb Ribs with Minted Yoghurt

Cook Time 1 hour and 45 minutes

Servings 4


4 racks of lamb ribs
1L vegetable oil
½ cup plain flour
½ cup honey
2 lemons

Poaching Liquid
2L chicken stock
1 tbsp peppercorns
10 Szechwan peppercorns
10 bay leaves
2 tbsp salt
8 cloves
1 bunch of garlic, cut in halve

Lamb Spice Mix
3 tbsp sesame seed
3 tbsp mustard seed
3 tbsp cumin seed
3 tbsp fennel seed
1 tbsp paprika
2 tbsp dried oregano
2 tbsp sumac
2 lemons, zested
A good pinch of salt to every spice when dry roasting in pans

Mint Yoghurt
1 small green chilli, deseeded and chopped
½ bunch of mint, chopped
1 tbsp roasted ground cumin
Pinch of sugar
½ lemon, juiced salt & pepper
¼ cup extra virgin olive oil
1 cup Greek style thick yoghurt


Separately dry roast the spices in a pan. Slightly toast all spices. Once all have been toasted, place all into a large bowl and add sumac, oregano and lemon zest. Mix together. Take ¼ amounts of mix and bash in mortar with pestle. Store in airtight container.

For the mint yoghurt, place all ingredients except yoghurt into a food processor and blend until it forms a paste. Mix through yoghurt and season with salt and pepper. Set aside.

Put all of the stock ingredients into a deep pot. Bring to the boil and then turn down to a simmer. Place ribs into liquid and make sure they are submerged in liquid. Cook for 1 ½ hr or until tender. Remove from the liquid and cool down a perforated tray. Place into fridge. Once cooled, cut into single ribs. Heat vegetable oil in a deep pan until it reaches 180. Place flour into a large bowl and toss ribs through flour. Place 6 ribs at a time into oil and fry for 3 to 4 minutes or until golden and crispy. Place ribs into a clean bowl and drizzle a little honey over them and sprinkle a good amount of spice mix and toss.

Serve with mint yoghurt and lemon.


Spiced Lamb Wrap


Spiced Fish Cutlet with Coconut Sauce & Cucumber Salad