Experience pure culinary delight with this mouthwatering roasted curried lamb riblets and golden Yukon potatoes, served with a zesty yogurt sauce. Fast, easy, and undeniably delicious, this irresistible combination of curry and lamb will leave you craving for more!


 

Indulge in the mouthwatering flavors of roasted curried lamb riblets with golden Yukon potatoes and a zesty yogurt sauce. This recipe came to life spontaneously when my original plan for a curried pilaf fell through. The irresistible combination of curry and lamb lingered in my mind, and a stroke of genius struck when I found the potatoes in my pantry.

With limited kitchen time, I decided to roast them in the oven. The result? Perfectly browned, tender, and juicy ribs and potatoes that filled our home with the fragrant aroma of curry spices. This recipe is a testament to my determination and creativity, and now I’m sharing it with you because it’s not just easy and hands-off – it’s downright delicious.

INGREDIENTS:

– 2 pounds lamb riblets
– 6-8 golden Yukon potatoes (same size or halved if necessary)
– 1 tablespoon curry powder
– 3 tablespoons olive oil
– 1/2 cup water
– 2 teaspoons salt
– 1 teaspoon black pepper

YOGURT SAUCE:

– 1 cup Greek yogurt (or sour cream)
– Juice of 1/2 lemon
– 1 tablespoon olive oil
– 1/4 cup chopped fresh cilantro
– Salt, black pepper, and chili flakes to taste

GARNISH:

– Green scallions or your favorite greens

To prepare, preheat your oven to 375′ F and then rinse the lamb ribs and pat them dry. Cut them into individual ribs and place them in a roasting dish. Peel and cut the potatoes as needed and add them to the dish.

Sprinkle everything with curry powder, black pepper, salt, and olive oil, ensuring that the spices are well-mixed and coating the meat and potatoes. Add water, cover the dish with foil or a lid, and roast it for an hour. After that, remove the foil or lid, reduce the oven heat to 350′ F, and roast for another hour.

While the ribs and potatoes are cooking, take a moment to whip up the tangy yogurt sauce. Simply combine all of the sauce ingredients in an airtight container, mix well, and refrigerate until you’re ready to serve.

After the cooking time is up, you’ll be greeted with beautifully browned and tender lamb ribs and potatoes that retain their moistness inside. To make the presentation even more stunning, feel free to get creative with your favorite garnishes such as green scallions or fresh greens.

Now it’s time to savor this fabulous dish. Despite my own lack of presentation skills, every bite is guaranteed to leave you craving more.

 

Slow-cooked lamb shoulder with balsamic, rosemary, and garlic
The Power of Beef Tallow Soap and Balm