Serves 6
Prep: 15 min plus up to 1 hr marinate
Cook: 45 min
Ingredients
900g potatoes
2 large onions
2 garlic cloves
1.4kg lamb ribs
1 lemon
2 tbsp red wine vinegar
Tabasco
1 tbsp Worcestershire sauce
½ tsp dried thyme or rosemary
¼ chicken stock cube
400g can chopped tomatoes
Method
Scrub or scrape the potatoes, rinse and boil in salted water until tender. Drain in a colander to cool. Halve, peel and finely chop the onions and garlic. Trim excess fat from the ribs. Mix together the chopped onions and garlic, juice from the lemon, red wine vinegar, a shake of Tabasco, Worcester sauce, rosemary, the stock cube dissolved in 150ml boiling water and the drained chopped tomatoes. Add the ribs and leave for up to an hour. Heat the oven to 190C/gas mark 5. Tip everyting into an ovenproof dish that can take the ribs, snugly laid out in rows, in a single(ish) layer. Quarter the potatoes lengthways and tuck between the ribs the best you can. Season with salt and pepper.
Cook in the oven for at least 45 minutes until everything is a coagulated, gooey mess. Follow with a crisp green salad.