- 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
| - 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.
|
