Salt and pepper Welsh Lamb ribs

  • Prep time 30 mins
  • Cook time 2 hrs 30 mins
  • Serves 5+


  • 2 PGI Welsh Lamb breasts, on the bone
  • 1 tsp coarse salt
  • ½ tsp coarse black pepper
  • ½ tsp Szechuan peppercorns
  • 2 tbsp oil
  • 1 red chilli, finely sliced
  • 3 spring onions, finely sliced
  • ½ tsp ginger, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 tbsp soy sauce

For the marinade:

  • 1 heaped tbsp cornflour
  • 1 tbsp water
  • 1 tsp Chinese five-spice powder
  • 1 tsp soft brown sugar

To serve:

  • Sweet chilli sauce
  • Sesame seeds
  • Lime wedges


  1. Preheat the oven to 180˚C / 160˚C fan / Gas 3.
  2. Cook the breasts by placing them in an oven tray, and cover with ½ pint of water (or lamb stock) and foil, and cook in oven for 1.5 – 2 hours until the lamb is tender. (You can use a slow cooker).
  3. Remove the breasts from the tin, allow to cool, and cut into individual ribs.
  4. Place the Szechuan peppercorns in a small pan and carefully heat for 1 minute. Allow the peppercorns to cool, and then crush in a grinder.
  5. Mix the peppers together with the salt.
  6. Make the marinade by mixing the cornflour, water, Chinese five-spice and sugar. Use to coat the ribs and leave in a bowl for 1 hour.
  7. Heat the oven to 210˚C / 190˚C fan / Gas 6.
  8. Place the ribs on a greased baking sheet or on non-stick baking paper, brush with oil and place in the oven for approximately 15-20 minutes, turning occasionally. Cook until crisp.
  9. Heat the oil in a frying pan, add the chilli, spring onion, garlic and ginger and fry for a few minutes, then add the soy sauce and the ribs and turn until the ribs are coated. Sprinkle with the peppercorn and salt mixture.
  10. Serve immediately.
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