Serves: 4

Prep Time: 20 mins

Cooking Time: 2 hrs 40 mins




2 racks of lamb ribs, about 1.5kg each

3tsp black peppercorns

3tsp cumin seeds

1 tsp of chilli flakes

25mm piece of grated ginger

4 cloves of grated garlic

20ml veg oil

1 tsp of sea salt


Glaze – 200ml black rice vinegar

100g honey

60ml soy

25mm piece grated ginger

2 cloves grated garlic


Dip – 100ml black vinegar

50ml soy

1 finely chopped red chilli

1 Tsp sugar


Serve with spring onions



  1. For the Lamb rub- Dry roast 3 teaspoons of cumin and 3 teaspoons of peppercorns. Grind a teaspoon of chilli flakes with 4 garlic gloves, 25mm piece of grated ginger and a teaspoon of sea salt. Mix the ingredients with 20ml of vegetable oil and rub all over the 2 racks of 1.5kg lamb ribs.
  2. Leave to marinate for 30 minutes.
  3. Line a roasting tray with parchment paper, add the lamb and cook at 140c for 2 hours.
  4. Turn over the lamb ribs and roast for a further 30 minutes, until the meat begins to fall away from the bone.
  5. Once out the oven, let the Lamb cool slightly and then cut into double ribs.
  6. For the glaze- Boil 200ml of black rice vinegar, with 100g of honey, 60ml of Soy sauce and add a 25mm piece of grated ginger and 2 cloves of grated garlic for approximately 10 minutes until sticky.
  7. Once finished, brush the glaze all over the ribs and place back in the oven, at 200c for a further 8-10 minutes.
  8. For the dip- combine 100ml of black vinegar, 50ml of Soy sauce, 1 finely chopped red chilli and 1 teaspoon of sugar and mix.
  9. Serve the lamb ribs with chopped spring onions and dip on the side.

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