Recipe Card

Devilled Lamb Ribs with Potato and Pea Cakes

Devilling is an 18th century culinary classic.

Famously, devilled kidneys graced the breakfast table of fine houses.

A surprisingly contemporary flavour, the devil sauce can be used with chicken breast or even firm white fish.

Serves 4 people.

Ingredients

Available from British Corner Shop

To be Sourced Locally

1kg of meaty Lamb Ribs
2 tablespoons of Butter plus 1 extra tablespoon for frying
Black Pepper for seasoning

Method

Heat the oven to 180°C.

Place the lamb ribs in a deep pan and cover with water.

Add the green peppercorns, garlic powder, dried parsley and 1/2 a teaspoon of the sea salt.

Cook gently until the meat can be pierced easily with a sharp knife - approximately 30 minutes.

Remove from the stock and set aside in an oiled oven tray.

Combine the butter, mustard powder, Worcestershire sauce, lemon juice, tomato ketchup, cayenne pepper and remaining sea salt until you have a smooth paste.

Using a pastry brush, cover your ribs with the paste and cook in the oven for about 40 minutes or until the ribs are brown and tender.

While the ribs are cooking, add the potatoes and peas to a bowl, season with pepper and mash roughly, forming round cakes about 2.5cm deep and 10cm in diameter.

Heat the oil and extra butter and fry the cakes until golden brown.

Serve with seasonal vegetables.