As you might be aware of this fact, if you follow the blog ☺️, our Saturday lunch tradition as inherited from my in-laws house is hot dogs or burgers. But better than my mother- in- laws burgers 😛, mine are always completely homemade from bun to patty and condiments. I still appreciate your food, Goose 😘. I might be in trouble now. I do love her like my own mother though, and she’s the one of the kindest people I know. And no, I’m not trying to suck up, ok maybe a little.
My point was, the Garnetts for as long I’ve known them have had this tradition and my little family has adopted it as well. But I feel so bad for our help, she comes around to help with the cleaning and ironing on Saturday and I’m pretty sure she’s so tired of burgers and hot dogs.
So I’ve decided to give her a bit of a treat, I know she does love her red meat. For lunch this weekend I made her ribs. Obviously it can’t just be this simple, my husband’s sheer dislike of bones has always come between me and the ribs in my kitchen. But to my luck, at my favourite section of my beloved food market, there they sat waiting for me: deboned lamb ribs, who knew. Not only are these ribs, but they’re lamb ribs on top of it. It feels like it’s meant to be. So many birds with one stone: happy husband because no bones, happy help as its red meat and happy me as its ribs and its lamb.
I’m actually not even sure how much cooking time this will require as I’ve only cooked ribs with bone and the bone keeps a lot of moisture in, even if you cook them in high heat. My plan: oven roast it for 45 minutes, hope it works.
So for lunch: Sealed in the pan then roasted deboned ribs rubbed with thyme, served with potato and fig salad.
What do you need?
- rolled deboned lamb ribs
3 sprigs of thyme
1/2 red onion
1 whole onion, cut into rings.
8 cloves of garlic
7 portobello mushrooms, halved
salt & pepper
- Rub the rolled ribs with finely chopped sprigs of thyme, generously with salt and pepper. Then into a hot pan with olive oil to sear the ribs( browning the meat to keep the flavours in and giving colour). When it’s brown, deglaze the pan with 1/2 cup of red wine, 4 whole garlic cloves, and add rings of onion. Then into the oven at 230 degrees for 45 minutes. After this time, out the oven and rest, keep the other contents of the pan.
Then add beef stock into the pan that cooked with ribs, with 100ml of water, season with pepper and 1 tsp of cornflour to thicken sauce. Then pop back into the oven for 5 minutes. And our sauce is done.
While the ribs are in the oven, start boiling the baby tomatoes. We’re boiling the potatoes for quicker cooking time, they’ll take too long in the oven and this is lunch so it can’t be too elaborate. When cooked, drain the excess water and place the potatoes into an oven dish, mix with chopped garlic, red onion diced into chunks, halved portobello mushrooms, slices of figs and top with fennel( herb). Season with salt & pepper and drizzle with 3 tbs of olive oil.
Then into the oven with the ribs at 230 degrees, for 10 minutes.
When it’s all cooked, assemble beautifully on the plate. With the red wine sauce on the ribs. Not too bad for a 45 minute job. And I think everyone is happy, yay! 😊