Lamb Ribs With Sweet Potatoes

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 2 servings

 


Ingredients:

  • 3 pounds (1.4 kg) lamb ribs
  • 2 lemons, zest; 1 juice
  • 1 tablespoon (15 ml) dry mint
  • 1 tablespoon (15 ml) ground cumin
  • Salt and pepper
  • 2 tablespoons (30 ml) olive oil
  • Vegetable oil, for frying
  • 2 sweet potatoes, peeled and cut into thin fries
  • 2 tablespoons (30 ml) honey
  • Fresh mint, to garnish

 


Method:

Preheat the oven to 325 F (160 C).

Remove the fat cap from the lamb ribs and reserve.

Render the fat in a small pan over medium heat; discard solids and reserve the liquid fat for sweet potato fries.

Cut the ribs into individual riblets.

In a bag or bowl, combine lemon zest, dried mint, and cumin to make a dry rub for ribs.

Add olive oil, ribs, salt, and pepper to the bowl or bag and toss to combine.

Transfer seasoned ribs to a lined baking sheet.

Bake for 1 hour or until cooked but not falling off the bone.

Heat rendered lamb fat and vegetable oil (if needed) to 350 F (175 C). When hot, fry the sweet potatoes for 3-4 minutes, until cooked through and lightly crisped.

Season the sweet potato fries with salt.

In a small bowl, whisk together honey and lemon juice.

Drizzle honey lemon mixture over lamb and sweet potatoes to serve, garnish with fresh mint.