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Serves : 4

Ingredients

  • 800 g to 1 kg lamb ribs

Marinade

  • ¼ cup Malaysian palm oil
  • 2 tbsp lemon juice
  • 3 cloves of garlic, crushed
  • 1 ½ tbsp tomato paste
  • 2 sprigs of fresh rosemary leaves
  • ¼ cup of fresh thyme leaves, chopped
  • ½ cup of fresh mint leaves, chopped
  • 1 tbsp honey
  • 1 tbsp paprika
  • zest from 2 lemons
  • a pinch of chilli flakes

Old Style Mashed Potatoes

  • 20 large potatoes, peeled and diced
  • 100 g unsalted butter
  • 250 g heavy cream
  • salt & black pepper
  • 30 g chives, chopped

Preparation

Lamb

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

Old Style Mashed Potatoes

  • In a large sauce pan, boil the potatoes until fork tender, drain all the liquid and return to sauce pan. Smash the potatoes with a potato masher to remove all the lumps.
  • Add 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