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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Spiced BBQ Lamb Ribs


RECIPE

Curtis Stone’s Spiced BBQ Lamb Ribs

Prep

30 mins (+ 30 mins resting time)


Cooking

2h35 mins


Difficulty

Easy


Serves

8

Curtis Stone’s Spiced BBQ Lamb Ribs

Ingredients

  • 1 tbs coriander seeds
  • 2 tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbs smoked paprika
  • ½ tsp cayenne pepper
  • 1.8kg Coles Australian Lamb Slow Cook Ribs
  • 2 tbs olive oil
Yoghurt sauce
  • 1 cup (280g) Greek-style yoghurt
  • ¼ cup (60ml) olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 tbs finely chopped flat-leaf parsley
  • 2 tsp finely chopped tarragon
  • 1 tsp finely chopped rosemary
  • 1 lemon, rind finely grated, juiced

Method

  1. Preheat oven to 160°C (140°C fan-forced). Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
  2. Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb. Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Bake for 2½ hours or until the lamb is tender. Carefully place covered baking tray on a wire rack for 30 mins to rest.
  3. Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
  4. Prepare a barbecue for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.

SPICE IT UP
“Grinding whole spices adds amazing flavour but you can use ground spices if you like. If using ground coriander, reduce to 3 tsp. The fennel and cumin quantities remain the same.”

NUTRITION INFORMATION
Energy 2162kJ/517 Cals (25%) Protein 29g (58%) Fat 42g (60%) Sat Fat 16g (67%) Sodium 1253mg (63%) Carb 6g (2%) Sugar 5g (6%) Dietary Fibre 2g (7%)

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