This is the perfect barbecue recipe: slow-cooked ribs, lamb chops and spiced lamb kebabs served with potato wedges and homemade coleslaw. Remember to soak your wooden skewers in cold water.
Equipment and preparation: For the recipe you’ll need six wooden skewers.
2 x 250g/9oz racks lamb ribs, trimmed
4-6 best-end lamb chops, French trimmed
For the lamb ribs, preheat the oven to 150C/300F/Gas 2.
Place the ribs in a small roasting dish, cover with aluminium foil and roast in the oven for two hours or until tender.
For the dry rub, pound all of the ingredients in a pestle and mortar to form a smooth paste.
For the skewers, place the lamb rump into a bowl, add the paste and rub all over the meat. Cover with cling film and marinade in the fridge for one hour.
For the dressing, whisk all the ingredients in a bowl until well combined and set aside for 30 minutes. Remove the wild garlic.
For the summer slaw, mix all the ingredients in a bowl, pour over the dressing and mix until well combined. Cover with cling film and chill for one hour.
For the potato wedges, preheat the oven to 220C/425F/Gas 7.
Preheat the oil in a roasting tin until very hot. Carefully add the potatoes and roast for 20 minutes. Add the chopped garlic and rosemary and roast for a further 20 minutes, or until golden-brown, crisp and cooked through. Season to taste with salt and freshly ground black pepper. Remove the potatoes from the tray with a slotted spoon and set aside to drain on kitchen paper.
Rub most of the marinade off the lamb rump and make the skewers. Thread a piece of rump, kidney, a bay leaf, piece of fillet, rump, kidney and another bay leaf. Repeat with the other skewers.
Heat a griddle pan until hot and fry the kebabs for 5-10 minutes, turning regularly, or until browned all over and cooked through. Remove the kebabs from the pan and keep warm.
For the lamb chops, cook the lamb chops in the griddle pan for 3-4 minutes on each side (for medium) or until cooked to your liking. Keep warm.
For the green sauce, blend all of the ingredients, except the oil, in a blender to a purée. With the motor running, slowly add the oil until well combined.
To serve, arrange the lamb ribs, skewers and lamb chops on a serving platter. Spoon the potato wedges, summer slaw and green sauce into separate serving bowls.
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