These spiced BBQ lamb ribs is exactly what you need to get through the week. Topped with a yoghurt sauce this dish is a favourite!
Serves88
Cook time2 hr 35 mins2 hour 35 minutes
Prep time30 mins30 minutes, + 30 mins resting time
+ 30 mins resting time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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.
Step 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.
Prep time30 mins30 minutes, + 30 mins resting time
+ 30 mins resting time
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
Description
These spiced BBQ lamb ribs is exactly what you need to get through the week. Topped with a yoghurt sauce this dish is a favourite!
Method
Step 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.
Step 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.
Step 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.
Step 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.
