Lamb Ribs with Nigella and Cumin Seeds

1. 1

   Preheat the oven to 325 degrees F. Line a large roasting pan with aluminum foil and sit a rack on top.

2. 2

   If you haven't got a large enough pan (the one that came with my oven is half sheet size), then use 2 pans, and just swap them over in the oven halfway through cooking, and be prepared to add a further 10-15 minutes on to the roasting time.

3. 3

   Get out a dish and add the nigella and cumin seeds, pour in the oil and soy, and add the garlic.

4. 4

   Stir to combine.

5. 5

   Dip and schmoosh the ribs, one by one, in this mixture, so that they are lightly coated on both sides; you may think this scant amount won't be enough for all the ribs, but it is - just - and you don't want them wet, merely colored by the liquid and with some seeds adhering to them.

6. 6

   Arrange them on the rack above the lined baking pan and cook in the oven for 1 1/2-2 hours (they can differ in size), or until the fat on the ribs is crisp and the meat tender.

7. 7

   Arrange on a warmed platter and make sure you have a good supply of napkins to hand.

* Per serving · 4 servings · Values may vary.