Jack’s Slow Cooked Lamb Ribs

Instructions

1. Grab yourself a big beautiful piece of lamb ribs from your local butcher spread it out onto a lined tray.
2. Preheat oven to 160˚c
3. Pop the brown sugar, salt, cumin, coriander, chilli flakes and smoked paprika in a bowl and mix the whole lot together. Now, rub it all over the lamb.
4. Place the lamb into the oven for 1 hour.
5. While the lamb is cooking cut the sweet potatoes into large chunks, and toss into a bowl with salt, pepper, 1 tsp smoked paprika and 2 tbsp olive oil mix it all together and set aside.
6. When the lamb is nearly finished cooking preheat a dry frying pan. When it’s hot add the sweet potatoes and keep tossing until they colour up nicely.
7. At this stage remove the lamb from the oven and wrap in 2 layers of tinfoil.
8. Place the potatoes onto the lambs tray (keep the frying pan for later) with all the lovely juices and flavours, place the tin foil parcel on top and return the whole tray to the oven for another hour.
9. In the meantime grab a bowl and add the yoghurt, chopped mint and parsley, cider vinegar and tabasco, mix together and set aside.
10. When the lamb and the potatoes come out of the oven the potatoes should be soft and golden, and the lamb should fall from the bone when pressure is applied.
11. Heat up the pan, when it’s hot add the olive oil followed by the kale. Saute for 2 minutes.
12. Place a bed of potatoes and kale onto a sharing platter, remove the lamb from the packaging and place on top. Drizzle with the yoghurt dressing and enjoy.

• Servings : 2
• Course : Mains
• Recipe Type : Mains, Easter, Lamb, Jack O'Keeffe, A-Z