Well hullo there!
I’ve been away for the week in rainy rainy Brittany, staying with friends, talking lots of French, eating ridiculous amounts of bread and walking lots when I ought to have been resting my damaged foot 🙂 I didn’t want to make anything which was going to be too high maintenance yesterday, as I had to do the food shopping and then go to work, so I decided to make this easy lamb recipe, which was pretty yummy. The lamb is cooked on a bed of fruit and onions, which then mush down to create a sticky jammy sauce. Yum! I roasted some red pepper, sweet potato and aubergine to go with it.
Lamb Ribs with Apricot-Onion Jam
1 and a half punnets of fresh apricots
1 red onion
Salt and Pepper
- Half and stone the apricots and place them in an ovenproof dish. Peel and slice the onion and add it to the apricot. Pour over a good slug of ginger wine.
- Place the ribs, skin side up, on top of the fruit. Season very well with the herbs and spices. Place in a medium-low oven for a couple of hours, until the meat is well cooked through.
- Remove the ribs from the dish and place somewhere to keep warm. Skim off some of the fat from the dish, if desired. Mash the apricots together with the onion and juices from the lamb.
- Serve the ribs with roasted vegetables, cous cous and the sauce. Leftover jam makes a fantastic addition to meaty or cheesy sandwiches.