The Curious Cuts Lamb Riblets punch above their weight in the flavour stakes. Marinate or glaze them to make them really shine.

INGREDIENTS:

• 2 packets Curious Cuts Lamb Riblets (approx. 1.2 kg)
• 1 tbsp Baharat spice mix
• 2 tbsp caramelised balsamic vinegar
• 2 tbsp pomegranate molasses
• 4 tbsp honey
• 1/2 cauliflower
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 bunch shallots
• 1 red capsicum
• 250 g medley mix tomatoes
• 2 tbsp olive oil
• 1 x 400 g tin chickpeas
• 1/2 tbsp ground cumin
• 1/2 cup plain yoghurt
• 1/2 tbsp sumac
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 1 jalapeno
• Salt and pepper to season

METHOD

1. Preheat the oven to 220°C. Place the lamb riblets in a mixing bowl then add the Baharat spice mix, balsamic vinegar, pomegranate molasses, 3 tbsp of honey and salt and pepper to season. Toss well and marinate for at least 10 mins.
2. Place the lamb riblets on a baking tray and spread evenly with no overlapping. Cook in the oven for 30 mins until golden brown and caramelised.
3. Cut cauliflower into small florets then place on a baking tray. Sprinkle over the turmeric and paprika, season with salt and pepper, drizzle over 1 tbsp olive oil and toss well. Cook in the oven for about 15 mins until golden brown.
4. Meanwhile, finely slice the shallots. Deseed the capsicum and slice into thin strips. Halve the tomatoes. Bring a frying pan to high heat, drizzle 1 tbsp olive oil and sauté shallots and capsicum for about 3 mins until softened.
5. Drain the chickpeas then add to the pan. Add the halved tomatoes, sprinkle over the cumin and season with salt and pepper. Toss through then remove the pan from heat.
6. In a small mixing bowl, add the yoghurt, sumac, 1 tbsp of honey and the juice of half a lemon, mix well. Pick the parsley leaves and finely slice the jalapeno, add both to the pan.
7. Remove lamb riblets from the oven and toss through the juices in the baking tray. Serve with cauliflower, chickpea salad, sumac yoghurt and a squeeze of lemon.

Cook Time: 50 mins
Serves: 4