Name: Spice Rubbed Lamb Ribs with Mint and Lemon Yoghurt
Prep time: 30 min
Cook time: 2 h 15 min
Ingredients: 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 teaspoon smoked paprika; 1 clove garlic, crushed; 1 tablespoon salt; 1/3 cup olive oil; 4 x 4 point lamb ribs; 1 1/2 cups Greek style natural yoghurt; Finely grated rind of 1 lemon; 1 tablespoon finely shredded mint; Lemon cheeks, for serving; Fresh mint leaves, for serving

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Combine cumin, oregano, paprika, garlic, salt and oil to form a paste and rub over the ribs to coat. Refrigerate for at least 2 hours or overnight.
Place ribs in a baking paper lined roasting dish, cover with foil and roast at 140°C for 2 hours. Cool to room temperature and chill until completely cold.
Cut ribs between each bone to seperate. Arrange in a single layer on a baking paper lined tray and roast at 220°C for 15 minutes or until very crispy.
Combine yoghurt, lemon rind and mint in a serving bowl. Serve hot ribs with minted yoghurt, lemon cheeks and extra mint leaves.

Combine cumin, oregano, paprika, garlic, salt and oil to form a paste and rub over the ribs to coat. Refrigerate for at least 2 hours or overnight.
Place ribs in a baking paper lined roasting dish, cover with foil and roast at 140°C for 2 hours. Cool to room temperature and chill until completely cold.
Cut ribs between each bone to seperate. Arrange in a single layer on a baking paper lined tray and roast at 220°C for 15 minutes or until very crispy.
Combine yoghurt, lemon rind and mint in a serving bowl. Serve hot ribs with minted yoghurt, lemon cheeks and extra mint leaves.

Combine cumin, oregano, paprika, garlic, salt and oil to form a paste and rub over the ribs to coat. Refrigerate for at least 2 hours or overnight.
Place ribs in a baking paper lined roasting dish, cover with foil and roast at 140°C for 2 hours. Cool to room temperature and chill until completely cold.
Cut ribs between each bone to seperate. Arrange in a single layer on a baking paper lined tray and roast at 220°C for 15 minutes or until very crispy.
Combine yoghurt, lemon rind and mint in a serving bowl. Serve hot ribs with minted yoghurt, lemon cheeks and extra mint leaves.

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