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
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! 🙂