Commonly served in Muslim areas in China.
Lamb ribs, bone and some fat included
Cumin, 5 tsp
Fennel, 1 tsp
Salt, 1 tsp
Chili powder, 1 tsp
Sesame seed, 2.5 tsp, smashed in a mortar
Simmer the lamb with a ginger slice, chilis, peppercorn, scallions for about 90 minutes.
Remove and drain lamb ribs.
Mix dry rub.
Coat lambs with oil, then add dry rub. Rest for at least 30 minutes.
Bake at 400 degrees Fahrenheit for about 15 minutes.
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