Features / Food & Drink Quick Bites: Sticky harissa Welsh lamb ribs (serves four) By The Sunday Post August 19, 2020, 12:01 am Appetizing rosy and barbecued lamb ribs seasoned with a barbecue sauce and served with fresh herbs and potatoes on an old rustic wooden chopping board Get a weekly round-up of stories from The Sunday Post: Thank you for signing up to our Sunday Post newsletter. Something went wrong - please try again later. Sign Up Thanks to John Gregory-Smith and PGI Welsh lamb for the recipe You’ll need 100g rose harissa Juice of a lemon 2 tsp dried oregano 1 tsp garlic granules 1.5kg lamb ribs, approx two racks Sea salt Method Put the harissa, lemon, oregano, garlic granules and a good pinch of salt into a mixing bowl. Mix well. Place the lamb in a large, shallow dish and rub the marinade all over the meat. Cover and leave to marinade overnight in the fridge. Preheat the oven to 160C fan and get the ribs out of the fridge to come to room temperature. Place a rack into a roasting tin and arrange the ribs on top. Roast for 3-3½ hours or until meat is really soft and tender. Remove from the oven and place onto a warm serving dish. Cover and leave to rest for 10 mins. Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica. Subscribe
