Sticky Lamb Ribs
Ingredients
- 1.3kg lean lamb ribs
For the Marinade
- 1 small onion, peeled and grated
- 300ml ginger ale or cola
- 2 tablespoons light soy sauce
- 2 tablespoons rapeseed or olive oil
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons runny honey
- Freshly milled black pepper
For the Tomato, Pasta and Pea Salad
- 200g dried pasta shapes, cooked, drained and cooled
- 200g cherry or baby plum tomatoes, halved
- 100g fresh or frozen shelled peas, blanched in hot water
- 2 tablespoons freshly chopped flat-leaf parsley
For the Vinaigrette Dressing
- 1 small shallot, peeled and finely chopped
- 1 tablespoon white wine or cider vinegar
- 3 tablespoons extra virgin rapeseed or olive oil
Method
To prepare the marinade; in a large non-metallic dish mix all the ingredients together. Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows.
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Remove the lamb from the marinade and transfer to a large non-stick roasting tin. Roast for 1 hour covered with foil, turning once. Remove the foil, return to the oven uncovered for the final 30 minutes.
Meanwhile prepare the salad; put the pasta, tomatoes, peas and parsley in a large bowl.
In a small screw-topped jar with a lid mix all the vinaigrette ingredients together. Pour the mixture over the salad then toss gently.
Transfer the ribs to a large plate and serve with the salad.
For barbecue style ribs, coat the ribs in 150ml prepared barbecue sauce and cook according to the method instructions.
