Posted on March 20, 2018 There have been 0 comments
Smoky Lamb Ribs with Slow Roasted Carrots
Such a cost-effective cut of meat and so underrated. Discover how crowd-pleasing flavoursome lamb ribs can be with this super simple recipe as well as keeping the cost down this Easter!
1 teaspoon coconut sugar
1 /2 teaspoon smoked paprika
1 /2 teaspoon mustard powder
1 /2 teaspoon garlic powder
1 /2 teaspoon onion powder
1 /4 teaspoon chilli/chili powder
1 /4 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon apple cider vinegar
2 tablespoons olive oil
4 large carrots, cut into 5-cm/2-in. batons
600 g/1 lb. 5 oz. lamb ribs
Preheat the oven to 140°C (275°F) Gas 1.
In a small bowl, mix together the sugar, paprika, mustard powder, garlic powder, onion powder, chilli/chili powder, salt, oregano, vinegar and olive oil.
Put the carrot batons on a sheet pan with sides and put the lamb ribs on top of the carrots. Rub the spice mix all over the ribs.
Bake in the preheated oven for 1 hour, then reduce the temperature to 120°C (250°F) Gas 1/2 and cover tightly with foil. Bake for a further 1 1/2 hours. Serve.
Serving Suggestion: Serve with roast potatoes or if you want something to cut through the richness of the ribs, try a fresh citrus salad.
This recipe is from Sheet Pan Cooking by Jenny Tschiesche, photography by Steve Painter © Ryland Peters & Small