Glazed Lamb Ribs

Terrific for dinner party, the elegant presentation of these fantastic glazed lamb ribs will not have you in a rush.

Ingredients

• 1lb/625g lamb ribs
• 1cup Cajun seasoning
• 1 large onion, peeled and diced
• 1glace bulb
• 1cup white wine
• 1inch piece nutmeg
• 2tablespoons red pepper flakes
• 1/4teaspoon cloves
• 2tablespoons flat leaf parsley

Vegetable oil for deep-frying

Directions

1. Preheat oven to 325ºF. Cook lamb ribs in a medium pot on low heat for 45 minutes, turning occasionally. Set aside.
2. Meanwhile, trim cabbage stem, place in a covered dish and mix.
3. Remove glace from stem and cut on bias in half. Continue chopping onion until about ½” pieces. Add garlic and put in a warm pan with a few tablespoons of water. Bring to a boil and then simmer over low heat for 30 minutes.
4. Meanwhile, blanch cucumber in boiling water for 15 minutes. Cool and remove seeds.
5. Saute shallots in ½ cup olive oil in a large frying pan until translucent. Add onions and garlic to onions and mix in parsley and spices. Season with 1/4 teaspoon salt. Cut entire onion bulb in half and add to onions and mix in parsley. Let cook for 5 minutes. Add cream and let sit for a few minutes.
6. Whisk cider vinegar, water, salt and red pepper flakes together in a small bowl. Pour into pan with onions and garlic and bring to a boil.
7. Drop lamb ribs in the glaze and seal tightly, turning frequently for a few minutes.
8. Transfer the lamb rib to a roasting pan. Drain cucumber liquid and add to the roasting pan. Pour vinegar mixture over ribs, top with spoonfuls of the cucumber liquid and bake for an hour, basting occasionally with some glaze.
9. Top with Lebanese halva and chilli sauce.