"Lamb ribs are delicious and a great snack for large groups,"
says Andrew McConnell. "They work well for entertaining because
most of the preparation can be done a day ahead." Start this dish a
day ahead to marinate the lamb.
For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.
Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.
Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).
Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.