Lamb Ribs with Mustard Mayo
Lamb ribs may be tricky to come by, but most supermarkets sell them over summer. Your local butcher would also happily supply you cut-ribs with enough notice. Full of flavour, these lamb ribs are generously covered in freshly ground black pepper prior to cooking on the barbeque and then simply served with a delicious mustard dip. Feast on the ribs with your fingers - just as ribs should be enjoyed!
8-9 lamb ribs
freshly ground black pepper
sea salt flakes
1 TB wholegrain mustard
Use a sharp knife to score the ribs on the fatty side, to render some of the fat when cooking. Generously crack black pepper on all sides of the ribs while you prepare the BBQ.
Once the BBQ is ready, grill the ribs for approximately 15-20 minutes, turning regularly. The ribs should be golden brown on all sides with the delicious fatty layer all crisped up. Scatter over the sea salt flakes and serve with a dip made by simply combining the mayonnaise and mustard.