I came to this recipe as is often the way... a 3pm dash to the supermarket with little inspiration. Luckily for me, the shop nearest to my work has a rather excellent halal meat counter (thanks Asda) and so, perusing their ready-packed hunks of meat (a lot I don’t know what on earth to do with) I saw some lamb ribs. These may also go by the name of lamb breast. I grabbed a few packets and headed home, via the school gates to grab my children, having never cooked them before. 

As ever I take my culinary lottery head on. Once home I marinated them in whole cumin, bought by my husband recently in India, so they are pretty fresh and pungent. Next pomegranate molasses. This middle eastern essential is always on my shelf. It adds a tart freshness but with a gentle sweet note too. Perfect for fatty lamb.

We ate these with bright and bursting multicoloured salad: green beans, yellow courgette, radicchio and a sharp lemon labneh dressing. It was the perfect bed-fellow for the unctuous rich spiced lamb. Think lemon, yogurt, and crunchy veg, so any sort of slaw really.

1k lamb ribs, I used halal

4 tsp whole cumin seeds, not dusty and old if possible

3 tbsp light rapeseed oil

2 tbsp pomegranate molasses

2 tbsp red wine vinegar

3 cloves of garlic, grated

1 tsp sea salt

Place your ribs in a freezer bag with a seal. Combine all the other ingredients in a jug to make up the marinade. Pour this into the bag with your ribs, give it all a good squelch around and seal. Leave at room temperature for 2 hours (if you have time, if not 1 is fine). Preheat the oven to 150c.