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Slow-Cooked Lamb Ribs with Fattoush

Name: Slow-Cooked Lamb Ribs with Fattoush
Total time: 6 h 57 min
Yield: Serves 6
Cuisine: Levantine
Ingredients: 2 kg lamb breast ribs; 240 ml white wine; 2 cloves garlic, crushed; 3 cinnamon sticks; 1 tsp salt; 2 star anise; 6 black peppercorns; 1 tsp cumin seeds; 2 tsp coriander seeds; 3 cardamom pods, seeds only, husks discarded; 1 tsp ground cinnamon; ½ tsp ground allspice; 1 red chili, seeded and chopped; 2 cloves garlic, crushed; 1 lemon, zested and juiced; 120 ml olive oil; 2 tbsp honey; 15 g cilantro leaves, chopped; 1 cucumber, peeled, halved lengthwise, seeded and diced; 1 bunch radishes, trimmed and thinly sliced; 1 red onion, finely chopped; 200 g cherry tomatoes, quartered; 1 pomegranate, small, seeds only; 1 bunch flat-leaf parsley, leaves picked and roughly chopped; 1 tbsp sumac, plus more to taste; 1 lemon, juiced, plus more to taste; 2 pita breads; 1 tbsp olive oil; sea salt, to taste; black pepper, freshly ground, to taste

Lamb breast ribs are simmered, marinated in toasted spices, honey and lemon, then roasted low until they fall from the bone. A bright, sumac-spiked fattoush cuts the richness.

YieldServes 6
Hands-on1 h 10 min
Total6 h 57 min
Difficulty

Ingredients

For the ribs

2 kglamb breast ribs
240 mlwhite wine
2 clovesgarlic, crushed
3cinnamon sticks
1 tspsalt
2star anise
6black peppercorns

For the marinade

1 tspcumin seeds
2 tspcoriander seeds
3cardamom pods, seeds only, husks discarded
1 tspground cinnamon
½ tspground allspice
1red chili, seeded and chopped
2 clovesgarlic, crushed
1lemon, zested and juiced
120 mlolive oil
2 tbsphoney
15 gcilantro leaves, chopped

For the fattoush

1cucumber, peeled, halved lengthwise, seeded and diced
1 bunchradishes, trimmed and thinly sliced
1red onion, finely chopped
200 gcherry tomatoes, quartered
1pomegranate, small, seeds only
1 bunchflat-leaf parsley, leaves picked and roughly chopped
1 tbspsumac, plus more to taste
1lemon, juiced, plus more to taste
2pita breads
1 tbspolive oil
to tastesea salt
to tasteblack pepper, freshly ground

Contains

Gluten
Sulfites
Wheat
Olive
Grapes
Citrus fruits (any)
Lemon
Pomegranate
Nightshades (any)
Tomato
Chili peppers
Onion family (any)
Onion
Garlic
Cabbage family (any)
Radish
Cucumber
Parsley
Cilantro / coriander
Black and white pepper
Allspice
Cinnamon
Cardamom
Cumin
Star anise
Sumac
Yeast
All mammal meat (alpha-gal)
Lamb and mutton
Honey
Histamine (aged and fermented foods)
Chili heat (capsaicin)
Fructose
FODMAPs (any)
Alcohol

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Tender-braised
Crunchy

Equipment

Oven
Mortar and pestle

Season

Summer
Fall

Occasion

Weekend project
Entertaining

Effort

45–90 min active
Over 3 hours total
Difficulty 3
Needs advance prep
Make-ahead friendly

Nutrition

Calories: high
Protein: high
Carbs: high
Fat: high
Fiber: high
Sodium: moderate

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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