Lamb ribs with sweet potatoes
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
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.
Watch Cook Like a Chef
Fridays at 8:30 pm ET
Cumin-roasted sweet potatoes
By Mary Berg
By John Becker, Megan Scott
Oven-baked aloo gobhi with sweet potatoes
By Puneeta Chhitwal-Varma
By Vijaya Selvaraju
Pan-roasted salmon with minted baba ghanoush and honeyed yoghurt dressing
By Michael Bonacini
Mediterranean tuna lettuce wraps
By Sara Lynn Cauchon