Smoky Lamb Ribs with Slow-Roasted Carrots

Sheet Pan Cooking

Such a cost-effective cut of meat and so underrated. Discover how crowd-pleasing flavoursome lamb ribs can be with this super simple recipe as well as keeping the cost down this Easter!

 

1 teaspoon coconut sugar

1 /2  teaspoon smoked paprika

1 /2  teaspoon mustard powder

1 /2  teaspoon garlic powder

1 /2  teaspoon onion powder

1 /4  teaspoon chilli/chili powder

1 /4  teaspoon sea salt

1 teaspoon dried oregano

1 teaspoon apple cider vinegar

2 tablespoons olive oil

4 large carrots, cut into 5-cm/2-in. batons

600 g/1 lb. 5 oz. lamb ribs

SERVES 2–3

 

Preheat the oven to 140°C (275°F) Gas 1.

In a small bowl, mix together the sugar, paprika, mustard powder, garlic powder, onion powder, chilli/chili powder, salt, oregano, vinegar and olive oil.

Put the carrot batons on a sheet pan with sides and put the lamb ribs on top of the carrots. Rub the spice mix all over the ribs.

Bake in the preheated oven for 1 hour, then reduce the temperature to 120°C (250°F) Gas 1/2 and cover tightly with foil. Bake for a further 11/2 hours. Serve.

 

Serving Suggestion: Serve with roast potatoes or if you want something to cut through the richness of the ribs, try a fresh citrus salad.

 

This recipe is from Sheet Pan Cooking by Jenny Tschiesche, photography by Steve Painter © Ryland Peters & Small

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