FROM THE wild

CONFIT LAMB RIBS WITH DATE SYRUP AND TOASTED SPICES

SERVES 4

1.5kg lamb ribs
50g salt
olive oil, as needed for cooking the ribs, plus 2 tbsp for the breadcrumbs
15g fennel seeds
15g cumin seeds
120g panko breadcrumbs
100ml date syrup

Sprinkle ribs all over with salt. Arrange them on a tray and refrigerate for 8 hours or overnight. Preheat oven to 120°C. Wash ribs, pat dry and put in an ovenproof pot, drenching in olive oil. Place on the stove and bring Combine spices in a frying pan over a low heat and toast until fragrant, then pour into a bowl to cool down. Put the panko crumbs and 2 tbsp oil in pan and cook, stirring constantly, until crispy and golden. Add crumbs to spices, mix together and season with sea salt. Preheat a deep-fryer or stovetop pot of oil to 180°C. You’ll need enough oil to cover ribs. Take ribs and cut down between the bones to make individual ribs. Deep fry until brown and crispy on the outside; roughly 6 minutes. Drain and toss in a bowl with date syrup. To serve, arrange on a plate and cover with the crumbs.