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.