LAMB RIBS FOR SUMMER BUFFETS, lower-fat

Easy-peasy healthier finger food for sports buffets

 first posted Aug 2017

Crispy & beautifully browned: who wouldn't love these lamb ribs 

Though lamb is high in flavour, protein and health-giving minerals, it is also the highest in fat of all meats.  Cook it properly, however, and fat levels are cut without sacrificing taste.  

When it comes to summer buffets, lamb makes a welcome change from pork or poultry.   

Lamb ribs can be bought pre-cut and sometimes pre-seasoned with minty spices.  But it's easy enough to buy a breast of lamb, divide it into ribs and make your own seasoning. (see Tips below)  They are not exactly frugal but are great as a treat.

If there's room in the oven, cook the wonderfully delectable  Sun-Blush tomatoes at the same time and serve as a garnish.  

The ribs are best eaten warm but go extremely well with Carnival Potato Salad or Sweet Potato Fries.  In current temperatures potato salad seems a better bet.

Cost: £5

Feeds: 4 or double with other meats

Ingred:

   1 kilo lamb ribs

   flavouring of your choice (see tips below)

Method:

1. Preheat oven to it's highest setting
2. Line a large roasting tin with foil
3. Lay out ribs on a rack and place in roasting tin
4. Put tray in the middle of the oven
5. Turn down heat to 160c, 320 f, gas 3
6. Bake for 1 3/4 to 2 hours, turning half-way through, or until nearly all the fat has melted away, leaving a brown crispy crown on top of the flesh
7. Keep warm till ready to serve   

Tips:  

• if minted ribs aren't available, try lamb mint seasoning or make your own minty lamb marinade
• try brushing the ribs with a mix of olive oil & lemon juice, and when done, sprinkle the ribs generously with sumac (a lemony Middle Eastern spice) and lemon zest 

  See Nav Bar: Recipes II/Lamb...

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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'