Lamb ribs with sweet potatoes

By Craig Wong
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  • 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


  1. Preheat the oven medium-low 325 F (160 C).
  2. Remove the fat cap from the lamb ribs.
  3. Render fat in a small pan over medium heat; discard solids and reserve fat for sweet potato fries.
  4. Cut the ribs into individual riblets.
  5. In a bag or bowl, combine lemon zest, dried mint, and cumin to make a dry rub for ribs.
  6. Add olive oil, ribs, salt, and pepper to the bowl or bag and toss to combine. 
  7. Transfer seasoned ribs to a lined baking sheet.
  8. Bake for one hour or until cooked but not falling off the bone.
  9. 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. 
  10. Season the sweet potato fries with salt.
  11. In a small bowl, whisk together honey and lemon juice.
  12. Drizzle honey lemon mixture over lamb and sweet potatoes to serve, garnish with fresh mint. 

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