BBQ Lamb Ribs

Lamb ribs with smashed potatoes and pea puree

• CuisineWestern
• CategoryLamb
• CourseMains

Ingredients

• 1 kgLamb ribs
• 1 tbspChilli powder
• 1 tbspMustard powder
• 1 tbspCumin powder
• 1 tbspGarlic powder
• 1 tbspOnion powder
• 1 tspGround pepper
• 1 tbspPaprika
• 4 tbspBrown sugar


• 500 gmsChat potatoes
• 500 gmsGreen peas
• 100 gmsButter
•  Oil
•  Salt

Preparation

1. Mix all spice powders and brown sugar
2. Rub on ribs and let sit for 1 hour or overnight in the fridge
3. Cover and cook in 100°C oven for 4 hours
4. Remove cover, drain fat and put under a 250°C grill for 10 minutes
5. Turn over and grill for another 5 minutes


6. Boil chat potatoes in salted water for 20 minutes or till nearly cooked
7. Press down with flat spoon, brush with oil and place under a 250°C grill for 10 minutes
8. Turn over, brush with more oil and grill for another 10 minutes
9. Boil peas in salted water till cooked
10. Mash with butter and 1 tbsp of spice mix

Lamb ribs are a cheap cut and for a good reason too - it has a lot of fat. Grilling them allows most of the fat to drip off. Add dry rub of spices and you get a much more interesting dish. Each rack has 8 or so ribs.

Rub the dry spice thoroughly over the ribs and let them rest for an hour.

Place the ribs in an oven bag, three to a bag. Use the tie to seal it after pushing out most of the air out. It then goes into the fridge where it sits overnight.

The next day, the bag goes into the oven to be slow cooked for 4 hours at 100°C. Carefully remove the bags and pull out the ribs. The bag will be awash with melted fat. Drain the ribs and place under the grill for 10 minutes, turning them over and grilling them for another 10 minutes.