Lamb Ribs with Cilantro, Mint, and Honey

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked potatoes with rosemary make a great side dish for lamb ribs: take one kilogram of potatoes and cut them into large wedges, drizzle with vegetable oil, season with salt, and sprinkle with rosemary. Place in a hot oven for twenty to thirty minutes, depending on the size of the potato pieces.

Ingredients

Rack of Lamb - 2 lbs
Mint - 1.1 oz
Cilantro - 1.1 oz
Garlic - 4 cloves
Mild Chili Spice - 3 pieces
Ginger - 0.7 oz
Lemon - 1 piece
Soy Sauce - 1 fl oz
Safflower Oil - 3 fl oz
Honey - 3 spoons
Red Wine Vinegar - 1 fl oz
Salt - to taste

Step by Step guide

Step 1

Remove the membrane and fat from the lamb rack and cut it into segments, each containing two to three ribs.

Step 2

Combine all the other ingredients in a blender, add 100 ml of water, blend until smooth, then mix the result with the lamb ribs. Place the ribs, generously coated with the marinade, in a plastic container and refrigerate overnight.

Step 3

Remove the marinated ribs, wipe off the marinade, and sear them on all sides in a skillet. Then, place them on a baking sheet and transfer to an oven preheated to 392°F. Bake for fifteen minutes.