Cumin Tamarind Lamb Ribs

This a deeply fragrant and delicious dish, which is simple to boot! We love lamb and we love ribs so it was a wonder that we hadn't tried making lamb ribs. Dan at Sudan Farms was having a sale on lamb ribs so we thought we would give them a try. We have grown tired of the rosemary and garlic tradition and were looking for something new. This blend of spices took a while for me to perfect but its pretty perfect! Kele loves lamb over all foods (except maybe liver pate) so we are making these ribs weekly. He isn't chewing yet, but sucking on a meaty lamb bone is next to heaven. Sometimes a pan gravy thickened with arrowroot is needed for some sauce.

make sure your lamb is free range, grass fed and local if possible.

Ingredients:

• 2 tbsps your favorite salt

• 2 tablespoons ground cumin

• 2 tablespoons ground coriander

• 1 teaspoon freshly ground pepper

• 1/2 teaspoon ground cinnamon

• 1/4 cup apple cider vinegar

• 2 cloves garlic

• 1 tablespoon tamarind paste

• Two 2 1/2- to 3-pound racks of lamb ribs

• a cup or so of broth in case you need it at the end of cooking or to make gravy

Directions:

1. Mix the spices, vinegar and tamarind together in a bowl to create the marinade.

2. Brush the meat with the marinade and put in the fridge for several hours or overnight. You can also put it into a plastic bag and throw it into the freezer to thaw and cook another day.

3. Arrange ribs in a shallow roasting pan covered and cook in a 325f degree oven for 2 and a half hours turning once.

4. For the last half hour uncover and cook uncovered adding a bit of broth if the pan is too dry.

5. Cut into 2 or 3 rib portions. Plate and serve with y our favorite chopped salad or slaw.