Roast Lamb Ribs 烤羊排

How it is made

A rack of ribs is seasoned and cooked as one piece over fire or in a hot oven, so the fat renders from the outside while the meat between the bones stays moist. Turning and basting matter more here than any single temperature, because the thin ends of the rack catch long before the middle does.

Flavour and texture

Expect crisp, rendered fat on the surface and softer meat next to the bone, with the seasoning concentrated where the rub met the fire. Cumin and chilli are the usual companions for roast lamb in this part of the country, so the flavour is warm and smoky rather than sharp.

Local roots and menu reading

Ribs over fire are a cut and a method rather than a recipe, and the variable at the table is size: the rack is cooked whole and carved to order, so the number of ribs in a portion and whether it is priced by weight are the things to agree before it goes on.

Ask whether the rub carries cumin and chilli and how hot the fire runs; the fat on the outside of the rack is what carries the seasoning, and the meat closest to the bone stays mildest.

Ingredients and dietary needs

Lamb ribs, salt, cumin and chilli are the usual combination, sometimes with onion or garlic in a marinade. Ask 辣不辣 (is it spicy) and 有孜然吗 (does it use cumin) before ordering if you want a milder rub, since both are applied before the meat goes on the fire.

How to order Roast Lamb Ribs

Show 烤羊排 and ask 一份几根 (how many ribs in a portion) and 按重量算吗 (is it priced by weight). If you want the fat trimmed back, ask 少油, and if you are ordering for a group, agree the size of the rack before it is cooked.

How to eat it and plan a meal

Eat it hot and with your hands, taking the meat from the bone at the table rather than waiting. Bread or rice and one cold vegetable are enough beside it, and tea does more for the fat than a sweet drink; cold ribs lose both crispness and aroma.

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