Ingredients

Method

• 2 kg free-range lamb ribs
• salt, to taste
• 1 T cumin seeds, crushed
• 1 litre apple juce
• For the slaw:
• 8 patty pans, shaved
• 2 fennel bulbs, shaved
• For the tahini dressing:
• ½ cup Woolworths tahini
• 3 T Italian parsley
• 4 T lemon juice
• 2 T olive oil
• 2 T water
• 2 garlic cloves
• 2 t honey
• 2 T fresh coriander
• 3 spring onions, chopped
• salt, to taste

Method

Ingredients

1. Preheat the oven to 160°C and line a roasting tray with a large piece of greaseproof paper.

2. Score the skin and fat of the ribs in a crisscross pattern. Sprinkle with the salt and cumin, rubbing it into the incisions. Add the apple juice, cover with foil and roast for 2 hours to crisp the skin. Grill at high heat for 20 minutes, or until the skin is crisp and golden. Allow to rest for 20 minutes before serving. Serve with the dressing and slaw.

3. To make the dressing, blend all the ingredients except the salt. Season afterwards. Toss with the slaw.

Cook's note: You can cook the ribs the day before and heat before serving. Cover and place in the oven at 180°C for 20 minutes.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana