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Serves : 4


  • 800g to 1Kg Lamb Ribs


  • 1/4 cup Cooking Palm Oil
  • 2TBSP Lemon juice
  • 3 cloves Garlic, crushed
  • 1 1/2 TBSP tomato paste
  • 2 sticks fresh rosemary leaves
  • 1/4 cup fresh thyme leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1 TBSP honey
  • 1 TBSP paprika
  • Zest of 2 lemons
  • Pinch of chilli flakes

Old Style Mashpotatoes

  • 20 large Potatoes, peeled and diced
  • 100g Unsalted butter
  • 250g heavy cream
  • Salt & black pepper
  • 30g Chives, chopped



  • Mix all the marinade ingredients in a small bowl to combine. Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat then cover. Leave to marinate for at least an hour or overnight in the fridge.
  • Remove the ribs from the fridge at least 30 minutes before cooking and season. Preheat a barbecue grill or frying pan to a medium-high heat. Add the ribs and cook until browned and crunchy on all sides – around 15-20 minutes. If you have single ribs they will only take about 10-15 minutes.

Old Style Mashpotatoes

  • In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
  • Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chive