Cumin Roasted Lamb Ribs

These Cumin Roasted Lamb Ribs are going to be a fast favourite in your home.  Since I created this recipe a number of friends have made it a number of times, and I’m not even paying them to do so; they’re just that easy, that delicious and that repeatable.

First of all they don’t take very long lamb ribs can cook a lot quicker than other on-the-bone cuts of meat, secondly there is a lot of flavour fast with this recipe utilising high temp roasting and delicious cumin as the main spice, make these extra tasty.  If you can’t immediately find ribs available to you, definitely ask your butcher, they’re often less expensive than other cuts which is a great bonus.  If you haven’t tried lamb ribs before, this is a recipe to let them shine for minimum technique, expense, and effort – what more do you want from a fast dinner dish?!

My Notes on Lamb Ribs

  • This cut of meat makes for very tasty on-the-bone cooking!
  • Unlike other meats, lamb ribs can cook quite quickly, to a very tasty and pleasing standard!
  • Lamb ribs can work with low and slow, or fast high heat cooking – so versatile. 
  • Lamb ribs can accept a lot of flavour from dry spices, wet marinades, and slow cooking, complimenting a variety of cuisines.
  • One of the best bits – there’s no cutlery required- midweek mojo at its finest with finger food!!!

Garlic Labneh Ingredients (can be store bought for convenience)

  • 1000g Greek yoghurt or 500g store bought labneh
  • 3-5 cloves confit garlic (from 2-3 garlic heads)
  • Salt to taste


Garlic Labneh Method

  • To prepare the labneh, place a sieve over a deep bowl and line with a piece of muslin or cheesecloth approximately 50cm square. You’ll need the bowl to be deep enough to allow the whey to drain out of the yoghurt.  Place Greek yoghurt into the cloth, tie corners loosely together and wrap up to cover.  Place into the refrigerator for 12 hours or overnight, reserve whey for another recipe, use labneh as desired.
  • To prepare the confit garlic, slice roots of garlic heads, keeping as much flesh in tact as possible.
  • In a small to medium saucepan or a baking dish, submerge all ingredients in the olive oil. On the stovetop you want to maintain the gentlest of simmers, no bubbles. Alternatively, in the oven the temperature can be between 70-90°  Cooking will require at least one hour, but can be cooked for up to three hours if on very low. 
  • Allow confit ingredients to cool, and then place all in an airtight jar and use as you wish from the fridge for up to two months.


Chili Oil Ingredients (can be store bought for convenience)

  • 250g Grapeseed oil
  • 50g Chili flakes, dried
  • 5g Sichuan peppers, dried
  • 10g Dried Garlic
  • Salt, to taste


Chili Oil Method

  • Add oil, dried chili, peppers, garlic and salt (if using) to a small pot and stir.
  • Heat to medium-low heat and stir often for about 5 minutes.
  • Do not allow the oil to smoke, this could burn the chilies, making them bitter and ruin the flavour of the oil.
  • After 5 minutes, remove from heat and cool.
  • Pour all ingredients into an airtight jar and refrigerate for use within a month.


Crispy Leeks Ingredients

  • 1 lge Leek
  • 250g Grapeseed oil


Crispy Leeks Method

  • Cut the white and pale green part of the leek off the stem, reserve green end for another recipe.
  • Cut remaining part into equal lengths of approximately 10cm and wash thoroughly. Dry thoroughly.
  • Thinly slice the lengths into 1mm wide strips
  • Heat oil in a small saucepan to a medium high heat.
  • Fry leeks in batches until crispy, remove and drain well. Will further crisp on drying, set aside until required.


Ribs Ingredients

  • 1kg Lamb ribs
  • 10g / 2tsp Cumin, ground
  • 5g/ 1tsp Paprika, ground
  • 5g/ 1tsp Garlic powder
  • 5g/ 1tsp Onion powder
  • 10g Stevia
  • Salt, to taste
  • Pinch White pepper
  • 100g EVOO


Ribs Method

  • Preheat fan-forced oven to 200°
  • In a roasting tray, thoroughly combine all marinade ingredients.
  • Add ribs and thoroughly toss them through the marinade.
  • Roast for 10 minutes before turning and return to oven and roast for a further 15minutes or until some char is present.


To present, place a generous pool of labneh on a platter, scatter over ribs, drizzle over the oil and scatter leeks.

  • Gluten-free
  • Grain-free
  • Zero refined sugar



Elena Duggan