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Confit lamb ribs with date syrup and toasted spices
Serves 4 Starters and mains
Ingredients
- 1.5kg lamb ribs
- 50g salt
- 15g fennel seeds
- 15g cumin seeds
- 120g panko breadcrumbs
- 2tbsp olive oil, plus extra for drenching and deep-frying
- 100ml date syrup
Method
(Start 1 day before serving)
Sprinkle the lamb ribs all over with the salt. Arrange on a tray and chill for 8 hours or overnight. Preheat the oven to 120C/100C F/Gas ½.
Wash the ribs, pat dry and put in an ovenproof pan with a lid. Drench in olive oil, then heat slowly on the hob until the oil starts to bubble. Cover and cook in the oven for 2 hours, or until the ribs are tender and the meat comes easily away from the bone. Take the ribs out of the oil. Chill until firm.
Combine the spices in a frying pan over a low heat and toast until fragrant. Tip into a bowl to cool. Put the panko breadcrumbs and 2tbsp oil in the pan and cook, stirring, until crispy and golden. Add the crumbs to the spices, mix together; season with salt.
Preheat a deep fryer, or a large pan with enough oil to cover the ribs, to 180C. Cut down between the bones of each rib to make individual ribs. Deep-fry until brown and crispy, around 5 minutes. Drain and toss them in a bowl with the date syrup.
Arrange on a plate and cover with the spiced crumbs, to serve.
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