With a bit of warmer weather in recent weeks, it got us longing for summer evenings and al fresco suppers.
This recipe from the Simply Beef and Lamb website, run by the Agriculture and Horticulture Development Board, tickled our tastebuds.
Sticky Lamb Ribs with Tomato, Pasta and Pea Salad
Prep: 30 minutes
Cooking: 1 hr 30 minutes
- 1.3kg lean lamb ribs
For the marinade:
- 1 small onion, peeled and grated
- 300ml ginger ale or cola
- 30ml/2tbsp light soy sauce
- 30ml/2tbsp rapeseed or olive oil
- 2 garlic cloves, peeled and finely chopped
- 30ml/2tbsp runny honey
- Freshly milled black pepper
For the Tomato, Pasta and Pea Salad:
- 200g dried pasta shapes, cooked, drained and cooled
- 200g cherry or baby plum tomatoes, halved
- 100g fresh or frozen shelled peas, blanched in hot water
- 30ml/2tbsp freshly chopped flat-leaf parsley
For the vinaigrette dressing:
- 1 small shallot, peeled and finely chopped
- 15ml/1tbsp white wine or cider vinegar
- 45ml/3tbsp extra virgin rapeseed or olive oil
1. To prepare the marinade, mix all the ingredients together in a large non-metallic dish. Add the lamb and marinate for a minimum of two hours, or overnight if time allows.
2. Preheat the oven to Gas mark 6, 200C/400F.
3. Remove the lamb from the marinade and transfer to a large non-stick roasting tin. Roast for one hour covered with foil, turning once. Remove the foil, return to the oven uncovered for a final 30 minutes.
4. Meanwhile, prepare the salad. Put the pasta, tomatoes, peas and parsley in a large bowl.
5. In a small screw-topped jar with a lid mix all the vinaigrette ingredients together. Pour the mixture over the salad, then toss gently.
6. Transfer the ribs to a large plate and serve with the salad.
Thanks to Simply Beef and Lamb for the recipe and picture