Poppy Bakes: Roasted Lamb Ribs and Creamed Spinach

Friday, December 28, 2012

Roasted Lamb Ribs and Creamed Spinach

Assalamualaikum!

Since earlier this month, I've been dreaming of roasted leg of lamb. So two days ago, it was my first time buying lamb which lead to a lamb anatomy learning session. The leg of lamb WAS HUGE. It could be my only meal for the whole week. SOOOO BIG! So I bought the back ribs instead. When I told the butcher my choice, he said “you’ll get hungry again by JUST LOOKING at it”. Hahaha. I wasn't so sure how expensive it would be since I have never bought lamb on my own. But I must assure you, whenever you buy lamb, it is money worth spent.

Original recipe of creamed spinach from: here

Roasted Lamb Ribs

For 2

300-500g of rib chops ( about an inch of thickness)

1 tablespoon of dried rosemary

1 clove of garlic, grated

Salt and pepper

2 tablespoon of oil + more for spraying

Marinate the ribs with rosemary, salt, pepper, garlic and oil for 15 minutes
Preheat oven to 300 degree Fahrenheit
On a baking dish place the ribs and spray with a thin coat of oil.
Bake for 30 minutes.

DONE. I don’t think you really need any sauce of go with it, but if you have mint sauce.. Why not?=)

Creamed Spinach

For 2

Half a bag of spinach about (100g)

½ cup of milk/cream

A tablespoon of butter

A tablespoon of flour

Salt and pepper to taste

½ onion, chopped

1 clove of garlic, grated

Water

Fill a saucepan with about 3 cups of water and some salt and bring it to a boil.
Put in the spinach and cover. Cook until the spinach wilts.
Strain and press the spinach to remove as much water as you can. Set aside.
In another saucepan (or the same that is patted dry), on a medium heat, melt butter and sauté the onion and garlic.
Add the flour and stir constantly
Pour in the milk/cream to make a roux
As the roux thickens, add in the spinach, salt and pepper. Mix well.