Step 1

For the ras el hanout, place all ingredients and 1/2 tsp each salt flakes and ground black pepper in a small food processor and whiz until finely ground.

Step 2

Preheat the oven to 160°C.

Step 3

Heat 2 tbs oil in a large flameproof casserole over high heat. In batches, cook lamb ribs for 2 minutes each side or until browned. Set aside.

Step 4

Add chopped onion, garlic and chilli, and cook, stirring occasionally, for 4 minutes or until softened slightly. Add lamb ribs and ras el hanout, and cook, stirring to coat. Add stock and honey, and bring to the boil.

Step 5

Cover, transfer to oven and roast, turning ribs halfway, for 3 hours or until ribs are very tender. Remove ribs and set aside. Bring braising liquid to the boil over high heat and boil for 10 minutes or until reduced by two-thirds. Stir through half the lemon juice.

Step 6

Meanwhile, toss extra thinly sliced onion and remaining lemon juice in a bowl and stand until needed.

Step 7

Heat remaining 2 tbs oil in a large frypan over high heat. In batches, add lamb ribs and cook for 2-3 minutes on each side or until browned. Toss ribs through braising liquid, transfer to a serving platter and scatter with onion mixture, parsley and mint leaves to serve.