Gather your favourite people and light the coals. This recipe is full of finger-lickin’ flavour


1.5 kilograms lamb riblets

1 juice and grated peel of 1 lemon

1 drizzle olive oil

1 drizzle honey, for serving

1 tub tzatziki, for serving

For the za’tar

30 ml sesame seeds

30 ml dried oreganum

30 ml majoram

15 ml ground cumin

10 ml sea salt flakes


  1. Toss ribs in lemon juice and peel and add glug of olive oil
  2. Mix spices and scatter over lamb
  3. Cook lamb over medium-hot coals until fat has rendered and ribs have turned crispy
  4. Drizzle over a little honey (but not too much)
  5. Serve hot with tzatziki

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