Lamb Ribs With Nigella and Cumin Seeds
Stop what you’re doing: I bring you important news. Lamb ribs, almost unknown in Britain, are one of the most delicious ways of eating lamb, and certainly the least expensive. Not that they taste bargain-basement: everyone who’s eaten these has said they’re the best spare ribs they’ve ever had. I like to keep the flavour of the meat to the fore, so don’t coat them in a glaze, but give them the scantest covering before they go into the oven. And while it might seem unnecessary to use oil, it does help the spices to stick and the ribs to crisp; anyway, so much of the fat drips off into the pan under the rack. Even so, they are, without question, a fatty cut, but for those of us who love the flavour and the lip-smacking stickiness that this gives, it’s a bonus, not a warning. If you’re a lean-cut kind of a person, these are not for you. Commiserations.
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