Lemon Potatoes Greek Style And Lamb Riblets
Serves 4. Opa! This is the crowd-pleasing celebration meal you’ve been craving.
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Directions
- Preheat the oven to 180°C.
- Put the potatoes into a mixing bowl and season to taste. Add the lemon juice and 45 ml of the olive oil. Transfer to a roasting tray and roast until cooked and golden, about 30 – 40 minutes. Sprinkle with the oregano.
- Put the remaining olive oil into a small mixing bowl, then add the garlic and rosemary.
- Place the riblets side by side onto a roasting tray and drizzle or brush with the rosemary mixture. Roast until the riblets are cooked, turning once, about 40 minutes. Serve the riblets with the wedges.
Ingredients
- 3 potatoes, skin on, cut into thin wedges and parboiled
- Salt, to taste
- Juice of 2 lemons
- 60 ml olive oil
- 15 ml dry oregano
- 4 garlic cloves, crushed
- 2 stalks of fresh rosemary, leaves only
- 1 kg lamb riblets