Saffron Honey Lamb Ribs with Pistachio Dukkah Crust

Instructions

1. 1

   In a small bowl, steep the saffron threads in 50ml of warm water for 10 minutes.

   ~10 min
2. 2

   In a large pot, combine the lamb ribs, minced garlic, lemon juice, cinnamon stick, bay leaves, and salt and pepper. Add the saffron water and the remaining 450ml of water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender.

   ~120 min
3. 3

   While the lamb is simmering, prepare the dukkah crust. In a dry skillet, toast the coriander seeds, cumin seeds, sesame seeds, and fennel seeds over medium heat for 2-3 minutes until fragrant. Let cool slightly.

   ~5 min
4. 4

   In a food processor, combine the toasted seeds with the pistachios and dried mint. Pulse until coarsely ground. Set aside.

   ~2 min
5. 5

   Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

6. 6

   Remove the lamb ribs from the simmering liquid and place them on the prepared baking tray. Brush generously with honey.

   ~5 min
7. 7

   Press the pistachio dukkah mixture firmly onto the honey-glazed lamb ribs, ensuring an even coating.

   ~5 min
8. 8

   Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the lamb is heated through.

   ~20 min
9. 9

   Let the ribs rest for 5 minutes before serving.

   ~5 min