Spice Rubbed Lamb Ribs with Mint and Lemon Yoghurt


Serves 4
Difficulty Easy
Preparation 30 MINS
Cooking 2 HRS 0 MINS
This tangy lemon and mint yoghurt is the perfect accompaniment for the stick rich ribs.


1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 clove garlic, crushed
1 tablespoon salt
1/3 cup olive oil
4 x 4 point lamb ribs
1 1/2 cups Greek style natural yoghurt
finely grated rind of 1 lemon
1 tablespoon finely shredded mint
lemon cheeks, for serving
fresh mint leaves, for serving


  1. Combine cumin, oregano, paprika, garlic, salt and oil to form a paste and rub over the ribs to coat. Refrigerate for at least 2 hours or overnight.
  2. Place ribs in a baking paper lined roasting dish, cover with foil and roast at 140°C for 2 hours. Cool to room temperature and chill until completely cold.
  3. Cut ribs between each bone to seperate. Arrange in a single layer on a baking paper lined tray and roast at 220°C for 15 minutes or until very crispy.
  4. Combine yoghurt, lemon rind and mint in a serving bowl. Serve hot ribs with minted yoghurt, lemon cheeks and extra mint leaves.

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