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Ribs with Smashed Potatoes
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Lancewood Ribs with Smashed Potatoes

Ingredients

Ribs:

2 garlic clove(s) , crushed
250 ml LANCEWOOD® Buttermilk
45 ml Worcestershire sauce
30 ml brown sugar
5 ml coriander seeds , crushed
5 ml coriander , crushed
2.5 ml ground coriander
1.5 kg lamb riblets

Smashed potatoes:

12 baby potatoes
60 ml canola oil
45 ml butter , melted
salt & freshly ground black pepper  to taste
LANCEWOOD DIP&TOP™  of your choice

Method

Ribs:
Preheat the oven to 180°C.

Mix the garlic, buttermilk, Worcestershire sauce, sugar, coriander seeds and ground coriander together.

Pour into a clean large zip lock bag. Place the ribs inside the bag. Marinate, turning every now and then for at least 6 hours.

Place the ribs in a large roasting pan. Bake for 1.5 hours until soft and well browned. Turn every half an hour and brush with more marinade.

Smashed potatoes:
Preheat the oven to 180°C. 

Cook the potatoes in salted water until soft.

Transfer the potatoes to a baking sheet lightly brushed with some of the oil.

Use a potato masher and “smash” the potatoes to flatten and break them to about 2 cm thickness.

Mix the remaining oil and the melted butter together.

Drizzle over the potatoes and especially in places where the skin was broken during “smashing” for it to get crispy. Sprinkle with salt and pepper.

Bake for 45 – 60 minutes until golden and crispy.

Serve with generous dollops of DIP&TOP™ of your choice.

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