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April 20, 2025Hello, Nomad Larder family!
Spring is the season of gathering—of long lunches in the garden, laughter shared over delicious food, and meals that bring everyone together. And what better way to celebrate than with a dish inspired by the sun-soaked hillsides of Greece, where lamb is lovingly slow-cooked until it falls off the bone?
Say hello to our Spicy Harissa-Glazed Lamb Riblets, a Nomad twist on the traditional Greek kleftiko style of cooking, wrapped in foil, roasted low and slow, and absolutely packed with bold, exciting flavour.
This is a dish for family Sundays, spring feasts, or a laid-back mezze night where you want to impress without the stress.
What you'll need...
(Serves 4):
- 800g lamb riblets (whole rack)
- 2 tbsp Belazu Rose Harissa paste (adjust if you're feeling spicy)
- 2 tbsp olive oil
- 1 tbsp honey or pomegranate molasses (adds a gentle sweetness)
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano or thyme
- Salt and pepper to taste
- Fresh coriander, for garnish
- Lemon wedges, to serve
Let's Get Cooking!
1. Marinate the Magic
In a big bowl, mix up your marinade: harissa paste, olive oil, garlic, lemon juice, cumin, paprika, oregano, a touch of sweetness, and a good pinch of salt and pepper. Coat your lamb riblets thoroughly; every nook and cranny should get some love. Cover and pop it in the fridge to marinate overnight if you can (or at least for an hour if you're short on time).
2. Set the Scene
Preheat the oven to 140°C (fan). Line a baking tray with foil or parchment. Want to sneak in some extra flavour? Add some sliced potatoes to the bottom of the tray, they’ll soak up the lamb juices like little golden sponges of goodness.
3. Wrap It Up
Place your marinated rack on top of the potatoes (or directly on the tray if you’re skipping them), then seal it up tight with foil. We’re creating a little flavour parcel, like a springtime present for your tastebuds!
4. Low & Slow
Pop the tray in the oven and let it cook for 2.5 hours. No peeking (okay, maybe once or twice). This is the slow-cooked secret that makes the lamb ridiculously tender and juicy.
5. Crisp It Up
When the time’s up, remove the foil, crank up the heat to 200°C, and roast for another 10–15 minutes. This is where the magic happens, crispy, golden edges with that deep harissa colour.
6. Rest & Serve
Let your lamb rest for 10 minutes (you can use this time to warm your pittas or mix up a quick tzatziki). Then slice the rack into individual riblets, drizzle with the tray juices, scatter with fresh coriander, and serve with lemon wedges.
🥙 Serving Suggestions
Pile these riblets high on a platter alongside warm pittas, creamy tzatziki, and maybe a tomato & cucumber salad for crunch. Or, go full mezze style and let everyone dig in!
🌿 Why We Love It
This recipe is pure spring comfort food. It’s bold, warming, and just the right kind of messy, perfect for little hands, big appetites, and shared tables. The slow cook means most of the hard work happens in the oven, giving you more time to enjoy the sunshine (and maybe a glass of something chilled).
Here’s to flavourful feasts, fun in the kitchen, and gathering together this spring. Happy cooking! 🌞🍴
Now It's Your Turn...
All you have to do now is try it yourself. Once you've done it, we'd love to see how it turned out! Take a picture, tag us on Instagram @nomadlarder and show us how you got on.
You can pick up the chicken jus required for it here. Check back soon more ingredients we have added!
