- Put the garlic granules, smoked paprika and a good pinch of salt into a mixing bowl. Mix well into a dry rub.
- Place the ribs into a large shallow dish. Sprinkle the rub over the top and massage really well into the meat. Cover and leave to marinade for one hour or overnight in the fridge.
- Preheat the oven to 160 fan and get the ribs out of the fridge to come to room temperature. Place a rack into a roasting tin and arrange the ribs on top. Roast for 1-1 ½ hours or until the meat is really soft and tender.
- Meanwhile, mix the harissa, lemon, honey and a pinch of salt together in a mixing bowl. Dunk the ribs into the marinade and place them back onto the rack. Return to the oven for 4-6 minutes until the marinade has been slightly absorbed. Serve immediately.
2 tsp garlic granules
2 tsp smoked paprika
1kg individual lamb ribs about 4 inches long
100g rose harissa
The juice of a lemon
2 tbsp runny honey