To take the stress out of barbecue entertaining, there are lots of things that can be cooked beforehand and finished on the barbecue. These lamb ribs cook to tender in the oven and are then finished on the grill for that authentic barbecue flavour.
2kg lamb rib racks
3 tbsp ground cumin
2 tbsp ground fennel seeds
1 tbsp soy sauce
2 tbsp honey
1 tsp ground Sichuan peppercorns (optional)
2 tsp mild chilli powder
2 tsp salt
lemon wedges, to serve
Rub the lamb racks all over with the remaining ingredients and refrigerate for at least 6 hours.
Heat oven to 140C and place the lamb ribs in a baking dish with one quarter cup of water. Cover with foil and bake for 2 hours, until the ribs are tender.
Allow the ribs to cool to room temperature, then chill in the fridge. You don't need to remove them from the rendered oil.
Divide the racks into individual ribs. Heat your barbecue to very hot and cook the ribs until warmed through, soft and lightly charred. Serve with lemon wedges.