Happy belated Easter, dear friends! Hope everyone had a wonderful family dinner! 🙂

Lamb ribs. You can find it across the world and gonna fall in love with! 😉

The wonderful combination of marinade ingredients and you end up with lip-smacking dish.

My marinade recipe call for using brandy, but you can skip it or replace with lemon juice (or add a little vinegar).

Ingredients (Serves 2-3)

0.5 kg lamb ribs

1 to 3 small red chillies, depends on your taste

1 garlic clove, chopped

2 tbsp brandy (or rum or 3 tbsp of lemon juice)

1 tbsp of lemon juice

1-1.5 tbsp mustard (Dijon or plain is ok too)

2 tbsp honey

2 tbsp soy sauce (or Westchester sauce)

1/2 tbsp sugar

dash of black pepper

Let’s start!

Mix all ingredients together, stir to combine.

How to dice chillies you can have a look here, I do exactly the same.

Pour the marinate over lamb ribs, rub to coat and leave for 30 minutes to 1 hour.

Fry on preheated pan for 4-5 minutes each side.

Serve with fresh lettuce and tomatoes and/or baked carrots.

I should to mention how delicious baked carrots are and fast-cooking (what’s more healthy).

Cut 300 gr of carrots (cleaned and peeled) into sticks. Put them on a baking tray, pour over 2 tbsp olive oil + 1 tsp honey and season with white pepper, paprika and cumin. You can drizzle with 1-2 tsp of soy sauce (optionally). Bake until softy around 20 minutes (190C/400F).

Bon appetite! 🙂