How to make
Mix all the spices together with the flour in a bowl along with the oil until a thick paste is obtained, which is our lamb marinade.
Season the lamb ribs with salt and coat them with the marinade.
Cover the dish and let it marinate for 3 hours in the refrigerator.
Add the beer into a suitable baking pan and arrange the ribs on top.
Cover tightly with aluminum foil and roast the lamb at 390°F (200°C) for about 1 hour.
During this time, peel the potatoes, cut them into larger pieces. Arrange them around the roasted ribs and season with salt as well.
Roast for another hour or until the ribs are completely tender.
In order for the roasted lamb ribs with potatoes and spearmint to have an appetizing color, roast them without the foil for a while towards the end.
