Ribs are one of our favourite cuts of lamb as meat on the bone always 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 lamb ribs with salt, then place in a small baking dish with a small amount of chicken or beef stock. 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 moorish ribs need to be served with a bright fresh salad, some cous cous with almonds and dates as well as a tangy tahini sauce. Napkins recommended.