updated Mar 2023
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| 'There is nothing like a crispy, well-seasoned lamb rib that is not dripping with fat!' |
English lamb - tender, moist, tasty - is back in the shops. Though lamb is high in protein and health-giving minerals it is also the highest in fat of all meats. When cooked properly, however, fat levels can be reduced without sacrificing flavour. It is a welcome change from pork ribs or poultry.
Lamb ribs can be bought pre-cut and sometimes pre-seasoned with minty spices. You can buy a breast of lamb, divide it into ribs and make your own seasoning. They are not exactly frugal but are great as a treat.
To make them go further, an hour before the ribs are done, put a tray of sausages and chicken wings in the lower part of the oven. They'll be crisp and brown by the time the ribs are done. If you're feeling lazy and the oven has room, you could also cook Baked Potatoes (halved, rubbed in olive oil, seasoned and set directly onto a rack - don't wrap) and Sun-Blush tomatoes at the same time.
The ribs are best eaten warm but go extremely well with Carnival Potato Salad or Sweet Potato Fries and Home Made Sun-Blush tomatoes.
Cost: about £6/50per kilo
Feeds: 4 or double with other meats
Ingred:
1 kilo lamb ribs
Lamb ribs can be bought pre-cut and sometimes pre-seasoned with minty spices. You can buy a breast of lamb, divide it into ribs and make your own seasoning. They are not exactly frugal but are great as a treat.
To make them go further, an hour before the ribs are done, put a tray of sausages and chicken wings in the lower part of the oven. They'll be crisp and brown by the time the ribs are done. If you're feeling lazy and the oven has room, you could also cook Baked Potatoes (halved, rubbed in olive oil, seasoned and set directly onto a rack - don't wrap) and Sun-Blush tomatoes at the same time.
The ribs are best eaten warm but go extremely well with Carnival Potato Salad or Sweet Potato Fries and Home Made Sun-Blush tomatoes.
Cost: about £6/50per kilo
Feeds: 4 or double with other meats
Ingred:
1 kilo lamb ribs
Either:
Mint Sauce; store bought - if necessary, add a bit of sugar and stock to reduce it's tartness - or your own home-made
Oil & Lemon Glaze
50-50 mix of olive oil and lemon juice
sumac, a lemony Middle Eastern herb (opt)
Method:
- Preheat oven to it's highest setting.
- Line a large roasting tin with foil and set a baking rack in the centre (to keep ribs from cooking in their own fat)
- If ribs are not pre-cut, carefully slice into separate ribs; brush with choice of glaze; arrange on baking rack
- Place in middle of oven; turn down heat to 160c, 320 f, gas 3
- Bake for 1 3/4 to 2 hours or until nearly all the fat has melted away. Brush with glaze every 20 mins or so, turning the ribs half-way, leaving a brown crispy crown on top of the flesh
- If you used the olive oil/lemon marinade; sprinkle generously with sumac, a lemony Middle Eastern spice)
- Keep warm till ready to serve.
Tips:
- After braising or roasting lamb, pour juices into a flat container and freeze 10-15 mins. The fat will congeal and is more easily removed. Serve the juices, rather than gravy.
more lamb on Nav Bar:Recipes II...
Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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