Roast Sichuan Lamb Ribs

Ingredients

• 1.5 kg Lamb ribs

• ¼ cup Sichuan pepper

• Fennel

• Clove

• Black pepper ground

• 6 whole garlic

• ¼ cup brown sugar

• 1 tablespoon ground toasted cumin

• 1 cup crushed dried chilli

• 1 fresh red chilli sliced

• Salt

• Pepper

• ½  bunch coriander

• ½  bunch spring onion

• Extra-virgin olive oil

• Salt (optional; season to taste)

Method

1. Place the lamb ribs into a large bowl. Prepare a spice mixture by grinding together Szechuan peppercorns, cloves, fennel seeds and black pepper. Add the full amount of this mixture to the bowl with the ribs.

2. Add whole garlic cloves, brown sugar and toasted ground cumin. Crush a handful of dried red chillies and sprinkle them over the ribs, followed by the fresh sliced chilli for added heat.

3. Drizzle generously with extra-virgin olive oil. Mix thoroughly, rubbing the spices and aromatics into every surface of the lamb ribs so they are completely coated. You may marinate them if you prefer, but the dish can be cooked immediately.

4. Arrange the ribs on a baking tray in a single layer. Spoon or sprinkle any remaining marinade over the top and finish with another light drizzle of olive oil.

5. Roast the ribs in a 180°C oven for about 25 minutes, or until they are crisp on the edges, caramelised and cooked through. The spices will toast in the oven, forming a fragrant, spicy crust.

6. Serve hot, while the ribs are sizzling and aromatic.