HONEY ROASTED LAMB RIBS
Servings: 6
Ingredients
1kg lamb ribs
MARINADE:
60ml oil
60ml lemon juice
15g fresh ginger, peeled and roughly chopped
6 large garlic cloves, peeled and roughly chopped
1 tbsp NOMU Garam Masala Rub
60ml honey
½ tsp NOMU Spicy Chilli Grinder
½ tsp NOMU Black Pepper
2 tbsp water
HONEY CINNAMON BUTTERNUT MASH:
1 large butternut, peeled and cut into chunks
2 tbsp honey
30g butter
1 tsp NOMU Sweet Rub
1 tbsp NOMU Extra Virgin Olive Oil
Directions
Combine all of the ingredients for the marinade in a flat dish and mix well together. Place the ribs into the dish and toss to cover with the marinade. Allow to marinate for an hour or refrigerate overnight.
Preheat the oven to 200ËšC and line a baking tray with foil. Place the ribs in the tray and roast for 45 mins – 1 hour, until cooked and crispy. Alternatively, cook the ribs over hot coals.
For the mash, preheat the oven to 180°C and place the peeled butternut chunks in a baking tray.
Heat the honey, butter, NOMU Sweet Rub and Olive Oil in a saucepan on the stove. Once combined pour over the butternut chunks, making sure they are all covered. Roast until soft but not too coloured. Remove the butternut from the oven and mash.
Serve with the ribs.
Ingredients
1kg lamb ribs
MARINADE:
60ml oil
60ml lemon juice
15g fresh ginger, peeled and roughly chopped
6 large garlic cloves, peeled and roughly chopped
1 tbsp NOMU Garam Masala Rub
60ml honey
½ tsp NOMU Spicy Chilli Grinder
½ tsp NOMU Black Pepper
2 tbsp water
HONEY CINNAMON BUTTERNUT MASH:
1 large butternut, peeled and cut into chunks
2 tbsp honey
30g butter
1 tsp NOMU Sweet Rub
1 tbsp NOMU Extra Virgin Olive Oil
Directions
Combine all of the ingredients for the marinade in a flat dish and mix well together. Place the ribs into the dish and toss to cover with the marinade. Allow to marinate for an hour or refrigerate overnight.
Preheat the oven to 200ËšC and line a baking tray with foil. Place the ribs in the tray and roast for 45 mins – 1 hour, until cooked and crispy. Alternatively, cook the ribs over hot coals.
For the mash, preheat the oven to 180°C and place the peeled butternut chunks in a baking tray.
Heat the honey, butter, NOMU Sweet Rub and Olive Oil in a saucepan on the stove. Once combined pour over the butternut chunks, making sure they are all covered. Roast until soft but not too coloured. Remove the butternut from the oven and mash.
Serve with the ribs.
Ingredients
1kg lamb ribs
MARINADE:
60ml oil
60ml lemon juice
15g fresh ginger, peeled and roughly chopped
6 large garlic cloves, peeled and roughly chopped
1 tbsp NOMU Garam Masala Rub
60ml honey
½ tsp NOMU Spicy Chilli Grinder
½ tsp NOMU Black Pepper
2 tbsp water
HONEY CINNAMON BUTTERNUT MASH:
1 large butternut, peeled and cut into chunks
2 tbsp honey
30g butter
1 tsp NOMU Sweet Rub
1 tbsp NOMU Extra Virgin Olive Oil
Directions
Combine all of the ingredients for the marinade in a flat dish and mix well together. Place the ribs into the dish and toss to cover with the marinade. Allow to marinate for an hour or refrigerate overnight.
Preheat the oven to 200ËšC and line a baking tray with foil. Place the ribs in the tray and roast for 45 mins – 1 hour, until cooked and crispy. Alternatively, cook the ribs over hot coals.
For the mash, preheat the oven to 180°C and place the peeled butternut chunks in a baking tray.
Heat the honey, butter, NOMU Sweet Rub and Olive Oil in a saucepan on the stove. Once combined pour over the butternut chunks, making sure they are all covered. Roast until soft but not too coloured. Remove the butternut from the oven and mash.
Serve with the ribs.
Ingredients
1kg lamb ribs
MARINADE:
60ml oil
60ml lemon juice
15g fresh ginger, peeled and roughly chopped
6 large garlic cloves, peeled and roughly chopped
1 tbsp NOMU Garam Masala Rub
60ml honey
½ tsp NOMU Spicy Chilli Grinder
½ tsp NOMU Black Pepper
2 tbsp water
HONEY CINNAMON BUTTERNUT MASH:
1 large butternut, peeled and cut into chunks
2 tbsp honey
30g butter
1 tsp NOMU Sweet Rub
1 tbsp NOMU Extra Virgin Olive Oil
Directions
Combine all of the ingredients for the marinade in a flat dish and mix well together. Place the ribs into the dish and toss to cover with the marinade. Allow to marinate for an hour or refrigerate overnight.
Preheat the oven to 200ËšC and line a baking tray with foil. Place the ribs in the tray and roast for 45 mins – 1 hour, until cooked and crispy. Alternatively, cook the ribs over hot coals.
For the mash, preheat the oven to 180°C and place the peeled butternut chunks in a baking tray.
Heat the honey, butter, NOMU Sweet Rub and Olive Oil in a saucepan on the stove. Once combined pour over the butternut chunks, making sure they are all covered. Roast until soft but not too coloured. Remove the butternut from the oven and mash.
Serve with the ribs.
