Recipe : Roasted Lamb Spare Ribs

   Roasted Lamb Spare Ribs. The lamb is nicely charred and crispy on the surface, its meat tender and moist. The simple cumin and chili seasoning brings out the aroma of the lamb without tasting overwhelming. Your kitchen will get messy but smell heavenly!

    Cooking and Tips

   Today, I want to introduce dish that uses chili and cumin to season and roast a whole piece of lamb spare ribs.

   For lamb spare ribs, the most common home cooking method is a stew or braised dish. The whole piece is just too huge and the meat is quite thick and tough. However, I found a great way to roast the whole piece in the oven, and the result was great.

    Here are a few tips.

1.       Use the whole piece of spare ribs without splitting it, so the meat won’t dry out in the oven.

2.       Make sure you marinate the lamb for enough time.

3.       Transfer the lamb from the fridge and let it return to room temperature before roasting.

4.       Rub a thick layer of spices onto the lamb for marinating, and again in the middle of roasting.

5.       Roast the lamb first in aluminum foil at low temperature until tender, and then without the foil at high temperature to get a crispy surface.

6.       Slice the meat from the bone into smaller pieces before serving .

    Ingredients

* 1 onion, sliced

* 4 tablespoons cumin powder

* 4 tablespoons chili flakes

* 1 tablespoon soy sauce

* 1.5 kg lamb spare ribs  

* sea ​​salt

* 10 cloves of garlic

* 2 thumbs ginger

* 1/2 teaspoon black pepper

    Instructions

   Combine onion, 2 tablespoons cumin powder and 2 tablespoons chili flakes in a large bowl. Add the soy sauce. Mix well, until the onion is evenly coated with spices.

   Place lamb on a large working surface, meat side up. Grind a generous amount of sea over on the top side of the Lamb and rub to season. 

   Grind sea salt over the bone side of the Lamb and pat several times to let salt absorb well. Spread the rest of the onion evenly over the lamb, taking care to not leave any inch of the lamb uncovered.

  Place in a large tray sealed with plastic wrap. Marinate in the fridge for 24 hours.

  Transfer lamb from the fridge to the kitchen counter, and let it return to room temperature before roasting, at least for 1 hour.

  Preheat oven to 190 C (370 F).

  Spread aluminum foil  over  a baking  tray, shiny side up. Unwrap lamb and discard the plastic wrap. Transfer the lamb and all the onion to the foil. Wrap the lamb in several  layers of foil until lamb is fully covered, the shiny side facing inward. Bake at 190 C (370 F) for 50 minutes.

  Transfer lamb to kitchen counter and allow it to cool down a bit until you can handle the foil.

  Increase the oven temperature to 220 C (430 F).

  Mix the remaining 2 tablespoons cumin powder and chili flakes in a small bowl.

  Unwrap  foil carefully with tongs. Remove the onion and discard it. Sprinkle half of the cumin and chili mixture evenly over the lamb. 

  Carefully flip the lamp and place it on a roasting rack, and spread the remaining cumin and chili mixture on the other side. 

  Bake on the middle rack  at 220 C (430 F) for 20 minutes, until the lamb is cooked  through and  the surface is nicely  charred.

  Transfer lamb to kitchen counter and allow to cool until you can handle the lamb, about 15 minutes. Split the ribs and slice  meat into thin slices.

  Serve warm as a main  over rice or mashed potato.