If you're lighting up the fire pit this chilly weekend, don't waste all that lovely heat. Most of the work is done by the marinade in this recipe, so all you have to do is give the ribs a quick grill and enjoy.

Recipe Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Marinated lamb ribs with mint yoghurt

¼ cup soy sauce
2 tbsp mirin (or replace with 1 tbsp brown sugar and 2 tbsp water)
¼ cup apple cider vinegar
2 tbsp ground cumin
2 tbsp ground coriander
¼ tsp ground cinnamon
1kg lamb ribs
1 cup thick Greek yoghurt
2 tbsp olive oil
zest and juice of a lemon
½ bunch mint, halved roughly chopped, half picked

Combine soy sauce, mirin, vinegar, cumin, coriander and cinnamon in a non-reactive dish large enough to hold the lamb. Add lamb, toss to combine then allow to marinate overnight. The next day, prepare a fire pit to have hot coals with a barbecue grate over the top.

Combine yoghurt, olive oil, lemon zest and juice and chopped mint in a bowl.

Cook lamb ribs over the fire, turning regularly, for 10 minutes or until well charred and cooked through.

Serve with mint yoghurt.

This recipe first appeared in the June 2020 issue of SALIFE magazine.