When I bought half a lamb last fall, lamb ribs was one of those cuts I really didn't know what to do with. It ended up sitting in the freezer for a long time, but eventually I decided to just try slow-baking them with some ready-bought barbecue sauce. Incredibly delicious! The ribs don't hold a whole lot of meat though, so you need a lot of them to feed a crowd.
The salad is great with this - a nice, light counterpart to the intense meatiness of the lamb. It would also go well with a piece of grilled salmon or chicken. If you can't find clementines, oranges or blood oranges would be equally nice.
Lamb Ribs
No need for measurements. Just pop all of your lamb ribs into the oven at 125°C for 3-4 hours. Brush occasionally with barbecue sauce, and keep baking until the meat is tender and easily separating from the bones. Clean the meat from bones and gristle, and mix with some extra barbecue sauce.
Quinoa Clementine Salad
(printable recipe)
Serves 2
100 ml quinoa
handful green olives, chopped
75 g feta cheese, crumbled
3-4 tbsp pistachios, coarsely chopped
50 g sunflower sprouts
2 clementines, peeled and diced
1 avocado, diced
1 tbsp olive oil
1 tbsp white balsamic vinegar
Rinse the quinoa really well to get rid of any bitterness, and boil in salted water for 10-12 minutes. Rinse with cold water, drain and mix with all other ingredients. Serve with the lamb.
Recipe in Swedish:
Quinoasallad och lammrevbensspjäll
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