Recipes from Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin, published by Ryland Peters & Small (£20) Photography by Steve Painter © Ryland Peters & Small.
Lamb ribs are a cost-effective cut of meat and very underrated. Discover how crowd-pleasingly flavoursome lamb ribs can be with this recipe and keep your weekly food bill within budget at the same time.
Ingredients:
- 1 tsp coconut sugar
- ½ tsp smoked paprika
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chilli powder
- ¼ tsp sea salt
- 1 tsp dried oregano
- 1 tsp apple cider vinegar
- 2 tbsp olive oil
- 4 large carrots, cut into 5cm batons
- 600g lamb ribs
Method:
- 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 powder, salt, oregano, vinegar and olive oil.
- Put the carrot batons on a baking sheet 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 1½ hours. Serve.
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