Costillas de cordero crujientes, aliño de anchoas, ajo y guindilla

Ingredients for the crisp lamb ribs:

2 thick lamb bellies, cut into ribs
½ tbsp dried oregano 
½ tbsp dried thyme 
1 tsp garlic granules 
Pinch salt 
Pinch black pepper 
2-4 tbsp olive oil 

Ingredients for the brine:

2tbsp sea salt 
1tbsp caster sugar
500ml water 

Ingredients for the new potatoes and broccoli:

10 small new potatoes, skin on
250g tenderstem broccoli 

Ingredients for the anchovy, garlic, and chilli dressing:

6-8 anchovy fillets in oil
3 cloves of garlic, peeled and chopped
1 tsp red chilli flakes 
1 bunch flat leaf parsley 
1 tbsp red wine vinegar 
3 tbsp olive oil 

Method for the crisp lamb ribs:

Mix the oregano, thyme, garlic, salt, pepper, in a bowl.
Season the ribs well with the oregano mix and rub in just a small amount of oil.
Put on the BBQ rack away from direct flame and allow to cook slowly for around 1 ½ to 2 hours. 

Method for the brine, new potatoes, and brine:

Whisk the salt, sugar, and water together in a bowl and make sure the salt and sugar is dissolved.
Place the potatoes in the brine and leave for 1 hour. Remove the potatoes from the brine and put directly on the BBQ rack, different level, lower.
Cook the potatoes in the skins over the coals for around 20-30 minutes until just cooked through. Add the broccoli around 5 minutes before the end. 

Method for the dressing

Place all the ingredients into the blender and blend until smooth. Season with salt and pepper. Let down with more oil to loosen the consistency, if too thick

To serve:

Break up the potatoes by hand and place onto a serving plate or platter. Top with the broccoli and put the ribs alongside. Spoon the parsley dressing over the potatoes and broccoli and the crispy lamb ribs.