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Pineapple and chilli marinated lamb ribs

Pineapple and chilli marinated lamb ribs
Prepare
overnight
Cook
30 mins to 1 hour
Serve
Serves 4

Pineapple has ‘magical’ enzymes that help to tenderise meat, in this case sweet-and-spicy pineapple and chilli marinated lamb ribs. Served with paprika sweetcorn riblets, it’s fun, messy finger food.

By Nadiya Hussain

From Nadiya’s Everyday Baking

Shopping list

Ingredients

For the lamb ribs

For the corn riblets

Method

  1. Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight.

  2. Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil.

  3. To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn.

  4. Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick.

  5. After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot.