HARISSA LAMB RIBS
Ribs are one of our favourite cuts of lamb. In our book, meat on the bone means maximum flavour. Ours are coated with a chilli studded North African hot sauce that is aromatic while packing a punch. These are ribs to take your time with - forget about them while they slowly cook in the oven - then enjoy a pre-dinner drink while you finish them on the grill.
Season the harissa lamb ribs with salt, then place in a small baking dish with a small amount of chicken stock and olive oil. Cover tightly with foil, and cook in an oven at 180C for 2 hours, until the lamb ribs are tender. Remove from the tray, and finish cooking on a grill over medium-high heat, turning frequently, until charred in spots.
These moreish ribs need to be served with a bright fresh salad and simple, fresh sauce. Dress Ramarro farm salad mix with olive oil, apple cider vinegar and season. Take a cup of yoghurt and brighten it with lemon juice as well as salt and pepper. Set your table with the green salad, yoghurt sauce as well as a generous serving of warmed flatbreads to mop up the juices.