Roast Lamb Ribs with Potatoes and Onions
Looking for something to make for dinner tonight, I had a rummage through the freezer. There were some lamb ribs I bought from the butchers sometime in the summer with the vague intention of barbecuing them. I never got around to that, so they were still languishing in the freezer. So what could I do with them? I found a Floyd recipe in one of my books for roast breast of lamb, so I thought I'd adapt that a bit and see where we ended up.
Line the bottom of a baking dish with potatoes (I used King Edwards). I was originally going to slice them thinly (rather as you would for a hotpot, but in the end I cut them into chunky chip shapes (that's 'chips' as in 'fries' for the Americans amongst you). I then sliced a large onion into chunky rings and scattered that over the top. Salt and pepper and a couple of crushed juniper berries added and then I microplaned three garlic cloves over the whole lot. Then I got some chicken stock that was made earlier in the week and added that - just under half a pint, and drizzled some olive oil over everything.
Now for the ribs. They were all separated into individual ribs, so I just arranged them over the potatoes and onions, and they just about covered the whole dish. I then sprinkled a few rosemary leaves over the whole thing. Cover with tin foil and then put in the oven (190C). And that's where it is now. I'll give it about an hour and then take the tin foil off to brown the ribs.
More later...
