Rub the lamb with the spice, peppercorns, brown sugar, salt and pepper. Place the meat on a wire rack over a dish and leave in the refrigerator for three days to air-dry slightly.
Preheat the oven to 220 °C. Bone the rib and place in a roasting tin and roast for10 minutes. Reduce the oven temperature to 180 °C and roast for another 70 minutes. Remove from the oven and leave to rest in the warming drawer of the stove for about 10 minutes.
Vegetables Wrap each beetroot in aluminium foil and bake with the rib for about 1 hour or until tender. Remove the skins and cut the beetroot into 1 cm thick strips. Place the sweet potatoes in an ovenproof dish and dot with butter. Sprinkle the brown sugar, cinnamon, ginger biscuits and toasted almonds on top and drizzle with the honey. Cover with aluminium foil and bake with the rib for 15-20 minutes or until tender. Heat the olive oil in a pan and lightly fry the carrot strips until done.
PurÉEd Peas Blend the peas, mint, salt and pepper in a processor until smooth.
To Serve Slice the rib and place a few slices on each plate. Spoon the vegetables into paper horns and place alongside the meat. Spoon a little of the puréed peas on the plates and serve.