Get grilling with this fast and easy sticky lamb ribs recipe using just six ingredients!
Ingredients
- 4 large sebago potatoes (see note)
- 2 lamb ribs
- Olive oil spray
- 300g bag crunchy salad mix (lettuce, red cabbage and carrot)
- 1 red capsicum, sliced
- 2 tablespoons classic vinaigrette dressing
- 1/3 cup sour cream
Method
- Step 1Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 minutes. Drain. Set aside for 5 minutes to cool. Preheat a barbecue, hood down, on high. Pierce potatoes with a fork 6 times. Wrap each potato in foil. Place a wire rack on barbecue plate. Arrange potatoes on wire rack. Cook with hood closed, for 1 hour or until tender when a skewer is inserted into centre. Transfer potatoes to a plate. Stand for 10 minutes.
- Step 2Spray ribs with oil. Cook on barbecue plate, turning frequently, for 10 to 15 minutes or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes.
- Step 3Meanwhile, combine salad mix and capsicum in a bowl. Drizzle over dressing. Toss to combine.
- Step 4Remove foil from potatoes. Return to plate. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes. Dollop potatoes with sour cream. Serve ribs with potatoes and salad.
- Low carb
- Lower gi
Nutrition
3680 kj
Energy
65g
Fat Total
31.3g
Saturated Fat
5.4g
Fibre
34.7g
Protein
157mg
Cholesterol
1233mg
Sodium
37.4g
Carbs (total)
All nutrition values are per serve
Notes
We purchased our marinated ribs from Coles.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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