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Sticky Lamb Ribs with Jacket Potatoes and Spicy Spinach

Sticky Lamb Ribs with Jacket Potatoes and Spicy Spinach recipe, brought to you by MiNDFOOD.

Sticky Lamb Ribs with Jacket Potatoes and Spicy Spinach

Enjoy the the succulent flavours of marinated lamb coated with a sticky mixture of soy sauce, honey and vinegar. Serve with baked jacket potatoes and wilted spinach.

Serves 4

⅓ cup tomato sauce

¼ cup honey

2 tbsp soy sauce

2 tbsp malt vinegar

2 tbsp brown sugar

2 garlic cloves, crushed

1 tsp dijon mustard

1.4kg lamb ribs

4 floury potatoes (such as sebago or red rascal), scrubbed

olive oil cooking spray

1 tbsp oil

1 red onion, halved lengthways, thinly sliced

1 long red chilli, deseeded, finely chopped

1 bunch English spinach, leaves removed

1 Combine tomato sauce, honey, soy, vinegar, sugar, garlic and mustard in a large glass or ceramic dish. Add ribs and toss until well coated with marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

2 Preheat oven to 200˚C. Line a large baking tray with baking paper. Transfer ribs to prepared tray. Roast for 1 hour, turning once during cooking or until tender and sticky. Meanwhile, prick potatoes 6 times with a skewer. Place onto a second baking tray. Spray with olive oil and sprinkle with sea salt flakes. Roast for 45 minutes or until cooked through and skin is crisp.

3 Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add chilli and cook for 1 minute. Add spinach leaves and 1 tbsp water. Cover and steam for 1-2 minutes 
or until spinach has wilted. Season 
with salt and pepper. Serve with ribs 
and baked potatoes.

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