Paul Farag's chermoula lamb ribs fatteh

Step 1

For chermoula, place ingredients in a bowl, season to taste and stir well to combine.

Step 2

Preheat oven to 140˚C. Place lamb ribs in a large roasting pan and season to taste. Spoon over half chermoula and rub all over lamb; roast until ribs are very tender (3 hours).

Step 3

Meanwhile, for tahini sauce, whisk ingredients together in a bowl, then season to taste. Place over a double boiler before serving until tahini sauce has warmed through (3 minutes). Do not allow mixture to get too hot or it will split.

Step 4

For burnt nut butter, heat a saucepan over high heat. Add butter and swirl in pan until it begins to foam (5 minutes). Remove from heat, add nuts, and stir to combine. Season to taste and keep warm until ready to serve.

Step 5

Preheat a lightly greased barbecue or char-grill pan to high. When lamb is ready, barbecue lamb, turning gently until browned all over (5 minutes). Cut ribs in pairs, transfer to a platter and drizzle with remaining chermoula and burnt nut butter. Serve with herb salad, tahini sauce and charred flatbread on the side.