Look no further than these tender, mouthwatering lamb ribs for your next hearty meal! Made with one of the best lamb cuts, this slow-roast recipe makes the juiciest, succulent ribs coated with the most satisfying sticky barbeque glaze.
Preheat the oven to 150C/300F. Place a wire rack in a large baking tray or roasting pan.
In a mixing bowl, add the ribs and sprinkle with fennel seeds and smoked paprika. Season with salt and pepper. Place the seasoned ribs on a single layer on the rack.
Pour the water into the pan and cover with tin foil. Bake for 2 hours, until tender.
Whisk together the glaze ingredients.
Remove the foil from the ribs and brush with the glaze.
Bake for 25-30 minutes, regularly basting them until sticky and caramelized.
Notes
TO STORE. Keep the leftover ribs in a sealed container in the refrigerator for 1-2 days. TO FREEZE. These decadent lamb ribs are best enjoyed fresh. I don’t recommend freezing the leftovers.TO REHEAT. Reheat in a microwave for a couple of minutes or in the oven until heated thoroughly.