Slow Cooked Lamb Ribs, Wild Garlic Potatoes, Mint & Pea Salad And Fresh Herb Salsa

Tue, 22 March 2022

Chef: Jack O'Keeffe

INGREDIENTS:

(Serves 4)

For The Lamb

2 Sheets Of Lamb Ribs
1 Tbsp Dark Brown Sugar
2 Tsp Salt
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Chilli Flakes
1 Tsp Smoked Paprika
4 Sprigs Of Rosemary, Leaf’s Picked And Chopped
For The Potatoes

4 Handfuls Of Baby Potatoes
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
1 Large Bunch Of Wild Garlic, Clean And Washed
For The Salad

2 Cups Of Garden Peas, Defrosted
1 Handful Of Sugar Snaps Or Mangetout, Thinly Sliced
1 Bunch Of Mint, Leaf’s Picked And Washed
1 Handful Of Lambs Lettuce Or Watercress
A Good Glug Of Olive Oil
Juice Of Half A Lemon
For The Salsa

1 Bunch Of Mint
1 Bunch Of Parsley
1 Tbsp Capers
1 Clove Of Garlic, Pureed
1 Tsp Dijon Mustard
Juice Of Half A Lemon
Good Glug Of Extra Virgin Olive Oil


METHOD:

To start off this epic recipe preheat your oven to 200?c.

Place the lamb onto a tray lined with parchment (you might need two trays depending on size), mix all the spice ingredients together along with the rosemary leaves. Rub the spice mix into the lamb and get it all coated. Pop the trays into the oven and reduce the heat to 160?c. Cook the lamb uncovered for 1 hour.
After the first hour carefully remove the lamb from the oven. Wrap up the lamb ribs in parchment paper followed by tin foil. Return the lamb to the oven for another hour or until its tender and falling apart.

Place the potatoes into a saucepan and cover with cold water. Place the pot on a medium heat, bring to the simmer and cook until the potatoes until they are fully cooked and tender.

Strain the potatoes and set aside. Place a frying pan on a high heat, add the oil followed by the butter. Once the butter forms add the potatoes and wild garlic. Reduce the heat to medium and continue to cook while constantly tossing the pan for 5 to 10 minutes. Remove from the heat and season with salt and black pepper.

For the salad, pop the defrosted peas into a bowl with the thinly sliced sugar snaps, mint leaves, lamb’s lettuce, lemon juice and olive oil. Toss together and season with salt and pepper.

Just before serving everything up make the salsa by roughly chopping the mint and parsley, combine in a bowl with salt, black pepper, mustard, lemon juice, garlic and extra virgin olive oil.

Remove the lamb from the oven and carefully unwrap. Place on a serving platter and serve up into the centre of the table with the potatoes, salad and salsa. Enjoy this meal served family style with your guests.