Spiced Lamb Ribs on our Euphemia Henderson range
Turn your next meal into a culinary masterpiece with this delicious slow-cooked spiced lamb ribs recipe, brought to you from Melbourne’s Aviary Hotel.
Plate up on our new Euphemia Henderson range, featuring an embossed print designed in partnership with the Royal Botanic Gardens Victoria. Accompany the spiced lamb ribs with homemade hummus and herbed carrots for a restaurant quality dinner for two.
- 1 rack of lamb short ribs Spice Rub
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp cayenne
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 2 carrots, cut into smallish sticks
- Fresh thyme
- Coriander seeds
- 1 pinch of ground cumin seeds
- 1/2 bunch of fresh coriander
- 1 pinch of black sesame seeds
- 1/2 a 400g tin of chickpeas
- 1 tbsp tahini paste
- 2 cloves of garlic
- Juice of 1 lemon to taste
- 1 tbsp sherry vinegar
- 1 tbsp olive oil
1. Preheat oven to 110°C. Rub the spice mix generously over the lamb ribs and place on a wire rack, place into the oven and cook for 3 hours.
2. For the hummus, bring the chick peas to a boil and cook until peas are soft. Strain the chick peas and reserve the cooking liquid.
3. Place the chickpeas into a food processor with the rest of the ingredients and with the motor running, slowly add the cooking liquid into it until the mixture is a thick, smooth consistency. Season with salt, pepper & a pinch of ground cumin. Place into fridge until ready to serve.
4. For the carrots, place just enough cold water to cover the carrots in a pot and add 1 tbsp each of butter, olive oil, fresh thyme, cumin & coriander seeds and bring to the boil.
5. Lower the heat to a simmer and cook the carrots until just fork tender. Strain and mix with fresh coriander and some black sesame seeds and set aside ready to serve.
You’re now ready to plate up this tasty feast and serve on our Euphemia Henderson range.