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Lamb ribs and spiced vegetables

ribs and veggies

Lamb ribs and spiced rot vegetables

For the lamb:
About 1kg lamb ribs
Salt and freshly ground black pepper to taste

4 garlic cloves, finely grated
1T Rosemary, roughly chopped
1T chilli flakes

For the parsnips:
600g baby parsnips
Salt and freshly ground black pepper to taste
1 Lemon, juiced
1T dried mustard powder
1t ground cumin
1t ground coriander
2t ground chills

Oil for shallow frying
Preheat oven to 180C. Coat the lamb ribs in the salt, pepper, garlic, rosemary and chili flakes before placing on a roasting tray and roast for 45 minutes to an hour or until the meat pulls away from the bone easily.

For the parsnips:

Cut through the length of the parsnips once, then once again to have 4 long wedges out of each parsnip. Continue doing the same for the rest.

Heat the oil for shallow frying:

Add the parsnips to the pan and fry as you would potato chips. Allow the parsnips to brown and crisp on the outside while getting soft on the inside.
Add the golden parsnips to absorbent kitchen paper to absorb any excess oil. While still hot add the salt, pepper, lemon juice, mustard powder, cumin, coriander and chilli.

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