Sticky Harissa Lamb Ribs


  1. Put the garlic granules, smoked paprika and a good pinch of salt into a mixing bowl. Mix well into a dry rub.
  2. 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.
  3. 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.
  4. 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.


Serves 4

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
Sea salt

Paid Partnership with PGI Welsh Lamb

Picture Ellis Parrinder 

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