Pomegranate & za’atar lamb ribs with fattoush salad - The Best from Greece

Posted on: 05/Sep/2011 This wonderful recipe comes from food and travel writer Bethany Kehdy, who is passionate about promoting Lebanese culture and cuisine to the world.

Born in Houston, Texas, raised in Lebanon and now living in Brighton, UK, Bethany draws from her global experiences to create Lebanon-inspired dishes, like these succulent riblets that exude the flavours of the Middle East but are also at home in a Texan BBQ.

Pomegranate & za’atar lamb ribs

Ingredients
(Serves 2-4)

Preparation time: 10 min
Cooking time: 2 hours

125ml or ½ cup pomegranate molasses
45ml or 3 tbsp apple cider vinegar
1 tsp allspice
1 tsp cinnamon
5 garlic cloves, finely chopped
4 tbsp za’atar (Lebanese savoury spice blend that includes wild thyme, sesame seeds and sumac)
2 lamb riblets (also called breast of lamb, Denver cut, lamb spare ribs), between 600g and 900g each; 1 lamb riblet/breast contains about 7 ribs and is ordered from your butcher
Sea salt and freshly ground pepper, to taste
Foil, for wrapping (about 50cm/20in in length)

Method

Heat the oven to 130C/250F.
Mix together the pomegranate molasses, vinegar, allspice, cinnamon, garlic and za’atar. Season with salt and pepper to taste.
Take two sheets of foil, overlap them at their half point and place the ribs in the centre, lengthwise, raising the edges of the foil to create an open parcel. Rub the lamb with a little salt and pepper and pour over about 1/3 of the pomegranate sauce, coating all sides. Bring together the edges of the foil and seal into an airtight parcel. Repeat the same process for the other ribs.
Place in a baking dish and cook in the centre of the oven for 2 hours. Remove the baking dish from the oven, open the parcels and allow the ribs to cool in the marinade. Transfer the marinade from each parcel to a saucepan on med/high heat, bring to a boil and reduce to a thick sauce. Stir often. Heat a barbecue/grill until hot, brush the ribs with the reduced sauce and grill until slightly charred.
Serve immediately with Greek yoghurt, Arab pita bread and fattoush salad.

Fattoush salad

Ingredients
(Serves 2-4)

Preparation time: 15-20 min

1 head of romaine lettuce, shredded
A handful of rocket
6-7 mint leaves, torn up
3 medium tomatoes, quartered and then halved again
100g cucumbers, medium chopped
100g radishes, medium chopped
1-2 large spring onions, medium chopped
1 tablespoon of sumac
15 ml (1 tbsp) pomegranate molasses
45ml (3 tbsp) olive oil
Juice of half of lemon, more or less to taste
salt & pepper, to taste
1 loaf of Arab pita bread toasted in the oven for about 5 minutes or until crispy and golden brown.

Method

In a large bowl add the prepared items - lettuce, rocket, mint leaves, tomatoes, cucumber, radishes and spring onions - and sprinkle with the sumac, salt & pepper.
Mix the dressing together: the pomegranate molasses, olive oil and lemon juice.
Add the dressing to the bowl of ingredients and toss well.
Using your hands, smash up the toasted Arab pita bread over the bowl, into bite-sized pieces.

 

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