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Lamb ribs with sweet potatoes
Ingredients
- 1.4 kilograms lamb ribs
- 2 lemons, zest; 1 juice
- 1 tablespoon (15 milliliters) dry mint
- 1 tablespoon (15 milliliters) ground cumin
- Salt and pepper
- 2 tablespoons (30 milliliters) olive oil
- Vegetable oil, for frying
- 2 sweet potatoes, peeled and cut into thin fries
- 2 tablespoons (30 milliliters) honey
- Fresh mint, to garnish
Directions
- Preheat the oven medium-low 325 F (160 C).
- Remove the fat cap from the lamb ribs.
- Render fat in a small pan over medium heat; discard solids and reserve 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 one 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 three to four 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.
