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Sticky lamb ribs with crunchy salad
Sticky lamb ribs with crunchy salad
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Succulent sticky lamb ribs grilled to perfection with only six simple ingredients!
Ingredients:
  • 4 large sebago potatoes (see note)
  • 2 lamb ribs
  • Olive oil spray
  • 300g bag crunchy salad mix (lettuce, red cabbage and carrot)
  • 1 red capsicum, sliced
  • 40.00 ml classic vinaigrette dressing
  • 77.55 gm sour cream
Instructions:
  • Place potatoes in a large saucepan with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Drain potatoes and set aside to cool for 5 minutes. Preheat barbecue on high with hood down. Pierce potatoes 6 times with a fork, wrap each in foil, and place on a wire rack on the barbecue plate. Close the hood and cook for 1 hour, or until tender when a skewer is inserted in the center. Transfer potatoes to a plate and let them stand for 10 minutes before serving.
  • Brush ribs lightly with oil. Grill on barbecue, turning occasionally, for 10 to 15 minutes until fully cooked. Place on a plate and tent with foil. Allow them to rest for 5 minutes before serving.
  • In a bowl, mix salad mix and capsicum. Drizzle with dressing and toss together.
  • Unwrap the potatoes and place them back on the plate. Score a deep cross on the top of each potato. Hold one potato with a tea towel, gently squeeze the base to open the top. Repeat for the rest of the potatoes. Top the potatoes with a dollop of sour cream. Serve the ribs with the potatoes and salad.

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