STICKY GLAZED SPICED LAMB RIBS WITH CUCUMBER AND PEAR SALAD

This deliciously sticky and succulent dish is great served as a shared platter or serve 2-3 ribs as individual portions as an entrée on your menu. The smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.

The lamb should be brined the day before cooking. Doing so provides a greater depth of flavour and gives them a lovely tender texture once they are cooked. It also allows you to keep the lamb ribs for longer. Once the ribs are brined, you can then braise them and store in the fridge for 3–4 days.

Check out Kate’s full recipe on our blog here.