Lamb Ribs On The Barbecue

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Nigella uses lamb ribs in her recipe for Lamb Ribs With Nigella And Cumin Seeds (from SIMPLY NIGELLA). Lamb ribs are not often eaten in the UK but should be tried as they are full of flavour. Most ribs are slightly tough, fatty cuts and are best if cooked low and slow. This allows the fat render out and the meat to become tender.

Lamb ribs can be grilled on a barbecue but they will not be as tender as if they are cooked slowly. For slower cooking prepare the barbecue for indirect, low heat. If you have a gas barbecue then you can consult the manufacturer's handbook for information on how to do this. For a coal barbecue the method can vary according to the make and size of the barbecue but usually the coals are burned until white and ashen and then pushed over to one side before the ribs are put on the rack and cooked with the lid closed. Alternatively you could ask if it is possible to start the ribs in the oven and cook them for about 1 1/2 hours, or until the meat is becoming tender, then finish them on the barbecue for the last 15 minutes. Be careful if cooking the ribs over direct heat as any fat dripping from the ribs can catch and cause flames.