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Sticky Lamb Ribs with Jacket Potatoes and Spicy Spinach

Sticky Lamb Ribs with Jacket Potatoes and Spicy Spinach

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

Sticky Lamb Ribs with Jacket Potatoes and Spicy 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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