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Spice-Roasted Lamb Ribs with Smoky Salt

Serves 4 - 6
Prep time:
Cooking time: 2 hours (plus chilling time)

These tender little lamb ribs are just as delicious as the ever- popular pork ribs and the spices help cut through the richness. Awesome with an Aussie Shiraz or New Zealand Syrah.



  • 1 small onion, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon each ground cumin and coriander
  • ½ teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 cup chicken stock
  • 700 grams lamb ribs
  • sea salt and ground pepper
  • To serve:
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • pinch cayenne pepper or chilli flakes to taste
  • lemon wedges, to serve
View the method
  1. Preheat the oven to 150°C fan bake.
  2. Combine all the ingredients, except the ribs, in a baking dish large enough to hold the ribs in a single layer. Add the ribs and turn to coat. 
  3. Cover with baking paper then seal tightly with foil.
  4. Cook until the meat is very tender, about 1½ hours. Cool, then cover and refrigerate until ready to finish cooking. This can be done 2 days ahead. Remove the ribs from the fridge 1 hour before cooking.
  5. Heat a large sauté pan and cook the ribs for about 2 minutes each side until golden and a little crispy in places.
  6. To serve: Crush the salt and spices together in a small bowl with the back of a teaspoon. Serve the ribs with the lemon wedges and the spiced salt to sprinkle.
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