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
60ml honey
½ tsp NoMU African Heat
½ tsp NoMU Just Pepper
2 tbsp water
Honey Cinnamon Butternut
1 large butternut, peeled and cut into chunks
2 tbsp honey
30g butter
1 tsp NoMU Sweet Rub
1 tbsp olive oil
Serves 6
Combine all of the ingredients for the marinade in a flat dish and mix well together.
Place the ribs into the dish and cover with the marinade.
Allow to marinate for an hour or refrigerate overnight.
Preheat the oven to 200˚C and line a baking tray with foil.
Place the ribs into the tray and roast for 45 mns - 1 hour, until cooked and crispy.
Alternatively, cook the ribs over hot coals.
To make the mashed butternut, place the peeled chunks in a baking tray.
Preheat the oven to 180˚C. 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
Wine suggestions
Shiraz or Merlot both have enough oomph for the gingery-garlicy-honey tones in this recipe. Woolworths offer both, the Merlot (made by Jordon) being a particularly good option and a more mellow match.
