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.
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
Sticky Lamb Ribs Recipe with Jacket Potatoes and Spicy Spinach
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. Toss in 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.