Confit lamb ribs with date syrup and toasted spices

SERVES 4

“I came across some crisp-fried lamb ribs in Chinatown in Queens once when I was eating my way through New York City. Later, when I was in Morocco, where spices, date syrup and lamb were some of the readily available ingredients in the medina, I created this version,” says Analiese Gregory.

1.5 kg lamb ribs 50 gm salt

Olive oil, as needed for cooking the ribs, plus 2 tbsp for the breadcrumbs 15 gm fennel seeds 15 gm cumin seeds 120 gm panko breadcrumbs 100 ml date syrup

1 Season lamb ribs with salt.

Arrange on a tray and refrigerate for 8 hours or overnight.

2 Preheat oven to 120°C.

3 Wash ribs, pat dry and place in an ovenproof pot, then drench in olive oil. Increase heat slowly on stove until olive oil starts to bubble. Transfer to oven and cook, covered, for 2 hours, or until ribs are tender and the meat comes easily away from the bone. Take ribs out of the oil and refrigerate until firm.

4 Combine spices in a frying pan over low heat and toast until fragrant, then transfer to a bowl to cool. Place panko crumbs and 2 tbsp oil in pan and cook, stirring constantly, until crisp and golden. Add to spices, mix and season with salt. 5 Preheat a deep-fryer or saucepan of oil to 180°C. You’ll need enough oil to cover the ribs. Take the ribs and cut down between the bones to make individual ribs. Deep-fry until brown and crisp on the outside (5 minutes). Drain and toss in a bowl with date syrup. To serve, arrange on a plate and cover with spiced crumbs.