Lamb Flaps

Mr Lid and I fell in love with Lamb ribs over summer- in the same category as chicken nibbles they are small morsels of meat on the bone that when cooked right are like little bites of heaven.

More recently we were out for lunch (surprise surprise) and Lamb ribs were on the menu- YUM. What was served to us came with a warning of fattiness- the ribs were in fact the whole Lamb Flap- cooked till it fell off the bone- it was drip down your chin fatty tho- only a once in a life time experience for me- never again!!

So when I was at the butcher the other day and saw Lamb Flaps I ventured out of my usual comfort zone and dived right in. After spending hours on the net looking for inspiration I came across a recipe that cooked the Flaps with apricot and onion almost to the consistency of a jam- SOLD! Here is what it inspired me to do…

Moroccan Lamb Ribs

Lamb ribs, Lamb Flap

Onion

Dried Nectarines/ Apricots

Apple

Spices- I like to use a blend of, Cumin, Coriander,Caraway, Cinnamon, Chilli, Smoked Paprika

Oil

Cider Vinegar

You can buy a spice blend or make your own, I like to toast whole spices in a dry pan till fragrant and then grind them in a mortar and pestil, but it is just as good to mix already ground spices.

Rub spice blend onto the Lamb and leave to sit for an hour or over night.

Peel and slice the apple and onion and put in the bottom of a baking dish that will snugly fit the lamb.

Chop up the dried fruit and sprinkle over the apple/onion mix.

Add a splash of oil to the Lamb and rub in- season with salt and pepper.

Pour in about 1/4 cup cider vinegar and about a cup of water to the dish, cover well with tin foil and put in the oven at 160c for around 2hours.

Pull out of the oven unwrap and loosely re-cover with foil turning the oven up to 180c for another 50min. Or until the liquid is evaporated leaving you with a sticky almost moroccan chutney and the meat is falling off the bone.

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