Barbecued Lamb Ribs with Jersey Royals, Black Olives & Pickled Peppers

Serves 4

Ingredients

For the lamb:

·       1.5–2kg lamb ribs

·       2 tbsp olive oil

·       2 tsp sea salt

·       1 tsp cracked black pepper

·       1 tbsp fennel seeds, lightly crushed

·       1 tsp dried oregano

·       Zest of 1 lemon

·       2 garlic cloves, finely grated

Jersey Royals

·       800g Jersey Royal potatoes

·       2 tbsp extra virgin olive oil

·       Small handful flat-leaf parsley, roughly chopped

Olive & Pickled Pepper Dressing

·       120g good black olives (Nocellara, Taggiasca or Kalamata), roughly crushed

·       4–5 pickled peppers (sweet or medium heat), sliced into ribbons

·       1 shallot, finely diced

·       1 tbsp capers, chopped

·       2 tbsp pickling liquor from the peppers

·       Juice of ½ lemon

·       4 tbsp extra virgin olive oil

·       Small handful mint leaves

·       Small handful parsley leaves

Method

1.      To prepare the lamb, mix the olive oil, salt, pepper, fennel, oregano, lemon zest and garlic into a paste and rub thoroughly over the lamb ribs. Leave uncovered in the fridge for at least 4 hours (overnight is ideal).

2.      Cook the lamb by setting on the barbecue with indirect heat (around 160°C). Place the ribs bone-side down away from the coals and cook gently for around 1½–2 hours until the meat feels yielding and the fat has rendered. Move directly over the heat for the final 5–10 minutes to blister and caramelise the edges. Rest for 10 minutes.

3.      To cook the Jersey Royals, par-boil in heavily salted water until tender (around 10 minutes). Drain well and drizzle with olive oil and season generously, before baking in the oven at 180°C for 20 minutes.

4.      To make the dressing, combine the olives, peppers, shallot, capers, pickling liquor, lemon juice and olive oil. Just before serving, stir through the mint and parsley.

5.      To serve, spread the warm Jersey Royals onto a platter, remove the lamb ribs and arrange over the potatoes, allowing the juices to soak in. Spoon the olive and pickled pepper dressing generously over the top. Finish with extra herbs, flaky salt and a final squeeze of lemon! Serve immediately while the lamb is still sticky from the barbecue and the potatoes are warm enough to absorb the dressing.