Thanks to John Gregory-Smith and PGI Welsh lamb for the recipe
100g rose harissa
Juice of a lemon
2 tsp dried oregano
1 tsp garlic granules
1.5kg lamb ribs, approx two racks
Put the harissa, lemon, oregano, garlic granules and a good pinch of salt into a mixing bowl. Mix well.
Place the lamb in a large, shallow dish and rub the marinade all over the meat. Cover and leave to marinade overnight in the fridge.
Preheat the oven to 160C fan and get the ribs out of the fridge to come to room temperature.
Place a rack into a roasting tin and arrange the ribs on top. Roast for 3-3½ hours or until meat is really soft and tender.
Remove from the oven and place onto a warm serving dish. Cover and leave to rest for 10 mins.
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