Lemon Potatoes Greek Style And Lamb Riblets

Serves 4
Opa! This is the crowd-pleasing celebration meal you’ve been craving.


  • 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


  1. Preheat the oven to 180°C.
  2. 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.
  3. Put the remaining olive oil into a small mixing bowl, then add the garlic and rosemary.
  4. 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.