Lamb Ribs With Horseradish

The horseradish adds a nice zing to the sweet potatoes

Doram Gaunt

Ingredients for four portions:
800 grams of lamb ribs (or a saddle of lamb, cut in half)
10 rosemary needles, finely chopped
Good quality olive oil
800 grams sweet potatoes
2 Tbsp. honey
2 tsp. fresh horseradish, finely chopped (or jarred horseradish)
Salt and pepper

Place the ribs in a bowl, splash with two to three tablespoons of olive oil and season with rosemary and black pepper. Allow the ribs to reach room temperature while you prepare the sweet potatoes.

Scrub but don’t peel the sweet potatoes and bake in a pan lined with baking paper until soft (about 40-60 minutes at 200 degrees Celsius/400 degrees Fahrenheit), depending on size).

When the sweet potatoes are cool enough to handle, peel them and place them in a large bowl. Mash slightly with a fork or potato masher, add three to four tablespoons of olive oil, the honey, the horseradish and 3/4 teaspoon each of salt and pepper. Taste and correct the seasoning if needed.

Roast the lamb on a grill or in a pan heated to a high temperature until the meat takes on a nice golden color (about two minutes per side, being careful not to dry it out). Salt the meat while it is cooking.

Serve with the mashed sweet potatoes and eat at once.