Curried Sticky Lamb Ribs with Lemon Rice


Curried Sticky Lamb Ribs with Lemon Rice

Curried Sticky Lamb Ribs with Lemon Rice. These sticky ribs are designed to share and are sure to become a crowdpleaser at your next barbecue. 

Serves 4-6


½ cup curry powder

⅓ cup extra virgin olive oil

3 x 700g whole lamb breast ribs, trimmed of fat

¾ cup mango chutney

2 tbsp white vinegar

1 tbsp soy sauce

3 garlic cloves, finely chopped

1 tbsp grated ginger


Lemon Rice

1½ cups basmati rice

60g ghee or vegetable oil

½ cup cashews

2 tsp brown mustard seeds

2 tsp grated ginger

2 red birds-eye chillies, halved

10 curry leaves, plus extra leaves, fried, to garnish

½ tsp ground turmeric

1 tsp ground coriander

4 tbsp fresh lemon juice


Preheat a hooded barbecue to 160-170°C. (Alternatively, preheat oven to 160-170°C fan-forced). Combine curry powder with oil, then rub into lamb. Cover and place in fridge for at least 1 hour to marinate.

Place lamb on a large baking tray, cover with foil and barbecue for 2-2½ hours or until tender. Set aside until cool enough to handle, then slice into smaller rib sections. Increase heat to 190-200°C. Place ribs on a wire rack set over a baking tray to collect fat and juices.

In a small bowl, combine chutney, vinegar, soy, garlic and ginger. Brush over ribs, then bake, turning halfway, for 20 minutes or until ribs are glazed and sticky.

To make lemon rice, wash rice in several changes of water until it runs clear. Transfer to a medium saucepan, add 2½ cups water, cover, then bring to the boil. Simmer for 10-12 minutes or until liquid is absorbed. Set aside for 10 minutes with lid on, then fluff with a fork.

Meanwhile, heat ghee or oil in a medium frying pan over a medium heat. Fry cashews for 2-3 minutes or until golden, then set aside. Add mustard seeds to pan and cook until they begin to pop. Add ginger, chilli, curry leaves, turmeric and coriander. Cook for 1-2 minutes or until fragrant. Toss mixture through rice with lemon juice.

Garnish rice with cashews and extra fried curry leaves, and serve with ribs.



Ask your butcher to trim the ribs of excess fat and bones so they’re ready to cook. It may still seem like a lot of fat initially, but it will drip off during cooking, leaving you with luscious moist meat.


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