Asian Lamb Ribs, Sweet Potato, & Arugula

Yes friends, this is what a lamb looks like. Cute-atarians may wish to try my 'carrot surprise' (coming next week, folks). But in my view, if you eat it, you should be prepared to shoot it yourself. Anything else is just mauvais foi.

This is a really comforting dish on a winter's day. Lamb riblets can often by a little 'chewy' or (even worse) dry as the bone on which they came. This dead simple recipe will put them bang on medium-rare every time.

INGREDIENTS (to serve three)

Six lamb riblets

1 tbsp cumin

1 tbsp tumeric

1 teaspoon ground ginger

Juice of one lime

Two tbsp olive oil

Half a teaspoon of salt, and half of pepper

Two sweet potatos

Arugula for three

INSTRUCTIONS

Put the oven on 400F. Place the sweet potatoes in the oven.

In a small oven dish (just big enough to fit the riblets) place the riblets and the cumin, tumeric, ginger, lime, oil, salt, and pepper. Blend the herbs and rub all over the lamb. Leave to sit at room temperature.

After thirty minutes, place the lamb in the oven (in the middle, spuds at the top, ideally).

Cook for another thirty minutes. Turn the lamb

over every ten minutes to get them even.

Pull everything out of the oven. Serve everybody half a sweet spud, two riblets, and a healthy hand of arugala. Use your favourite dressing on the salad. If you are in a pinch, combine 1/4 cup Balsamic vinegar with 1/4 cup olive oil, and salt and pepper, and use this as you dressing.

Lastly, with a spoon, pour some of the oil from the lamb over the lamb riblets, then serve.