3 steps to sticky spicy lamb ribby goodness!

This recipe is an absolute favourite of ours and I need to credit @Notquitenigella for the fabulous combination of flavours that make this dish a winner!

It's a pretty easy dish to put together, but for best results, best you think about it on Thursday for your Friday night dinner in front of the footy.

INGREDIENTS:

(serves 4)

• 1.6 kgs racks of Stirling Estate lamb ribs (you may think that this is too many ribs for four people but they do shrink a lot)

• 1/2 cup olive oil

• 2 tablespoons sumac

• 2 tablespoons ground cumin

• 1 tablespoon salt

• A good grind of black pepper

• 2 teaspoons smoked paprika

• 2 cloves garlic, finely chopped

• 3 tablespoons brown sugar

• 1 tablespoon fish sauce

• 1 tablespoon tamarind paste

• 1 lemon to serve

Step 1 - Mix the olive oil, sumac, cumin, salt, black pepper, paprika and garlic to form a paste and baste the lamb ribs on both sides. Allow to marinate for at least 1 hour (but overnight is best!)

Step 2 - Preheat oven to 140C. Cover the ribs with foil and roast for 2 hours. The ribs will shrink considerably. Allow to cool (if you have time, cool them completely). Cut into individual ribs-a lot of the fat will run out from these when you cut them. Don't be alarmed, lamb is fatty and at least the fat has run out right? ;)

Step 3 - Place a rack on a lined baking tray and place the ribs onto the rack so that any excess fat can drain. Mix the brown sugar, fish sauce and tamarind paste together to form a glaze. Brush the glaze onto the meaty top of the ribs and bake at 180C for 10-15 minutes until sticky.

Serve with lemon with a baked potato and slaw! YUM!