Lamb rib, ‘labneh’, pickled salad

Rate this recipe


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

These make for great bites before a meal or any time really ... They are addictive.


Lamb ribs

  • 1 whole rib with 8 small ribs – about 800 g
  • salt and pepper


  • 250 ml full cream thick yoghurt
  • 4 g salt
  • 1 lime – the zest

Pickled onion rings


  • 8 cucamelons
  • Maldon sea salt flakes
  • lime zest
  • mint salt – for sprinkling over each lamb rib
  • 120 ml beef jus – 15 per serving in a mini sauce jug
  • 16 cucamelon flowers – to garnish


Sous vide the seasoned lamb rib at 77°C for 8 hours. Remove from the sous vide and cut to separate into individual ribs. Or, simply put the seasoned lamb rib straight onto the coals and cook slowly so that the fat renders before it burns. Remove the joints and trim smaller. Clean the bones on either end. Grill and season with salt and pepper.

To make the labneh, combine the ingredients and wrap in muslin cloth. Tie tightly and hang for 48 hours to drain the liquid.

Thinly slice pickling onions on a mandolin so that you have 40 rings in total. Separate the rings, using only the small centre and middle medium-sized rings. Place them in a small vacuum bag with the hot pickling liquid. Vacuum seal and leave for 2 hours before using.

Wash the cucamelons and slice horizontally into 40 rounds – don’t use the ends. Season lightly with sea salt flakes and lime zest.

To assemble, arrange as you like or refer to the photo. Place a lamb rib on each plate with 10 ml labneh spooned next to it. Spoon over 5 rings pickled onion and 5 cucamelon slices and finish with mint salt on the lamb and 2 cucamelon flowers on the salad. Place a small jug with 15 ml beef jus on the plate.