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Lamb riblets with hummus and pita

Lamb riblets with hummus and pita

Serves 4  


  • 1.2kg lamb riblets  
  • ⅓ cup (80ml)  olive oil  
  • 2 tablespoons rosemary, chopped 
  • 4 garlic cloves, sliced  
  • 1 teaspoon cumin powder 
  • 1 teaspoon smoked paprika  
  • 2 cups (500ml) house made vegetable stock  
  • 200g hummus 
  • ½ cup pickles and peppers  
  • 4 lebanese pita breads, torn 
  • 2 tablespoons za’atar  
  • 200g baby cucumbers, sliced  
  • Parsley leaves and lemon to serve  


Step 1

Preheat the oven to 150°C. Place the ribs in an oven dish and scatter with 2 tablespoons olive oil, rosemary, garlic, spices, stock and season with salt flakes and cracked pepper.

Step 2

Cover with a large piece of baking paper and foil and roast for 3 hours or until lamb is soft and falling off the bone.  

Step 3

Turn to the maximum grill function and grill the ribs for 10 minutes or until a nice crust has formed. 

Step 4

Place torn pita bread onto a baking dish and drizzle with remaining olive oil and scatter with za’atar. Grill in the oven for 3-4 minutes or until bread is crispy and golden brown.  

Step 5

To serve, spread hummus on a platter, top with lamb ribs, cucumber, crunchy pita bread, parsley and lemon.