Mouthwatering Grilled Marinated Lamb Ribs with Roasted Sweet Potato & Caramelized Pineapple Salsa

Allergens

Gluten-free, Dairy-free, Nut-free

Ingredients

• 1. 8 lamb ribs 2. 1/4 cup olive oil 3. 3 tablespoons balsamic vinegar 4. 2 cloves garlic, minced 5. Salt and black pepper to taste 6. 2 large sweet potatoes 7. 1 pineapple 8. 1 red onion, finely diced 9. 1/2 cup fresh cilantro, chopped 10. 1 tablespoon lime juice 11. 1 teaspoon honey 12. Olive oil for roasting

Instructions

1. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and black pepper. Add the lamb ribs to the marinade and coat them evenly. Cover and refrigerate for at least 2 hours.
2. Preheat the oven to 400°F (200°C). Wash and slice the sweet potatoes into wedges, toss with olive oil, salt, and pepper. Place on a baking sheet and roast for 35 40 minutes or until tender.
3. Slice the pineapple into thin rings, remove core, and cut into chunks. Heat a skillet over medium heat, add a little olive oil, and sauté the pineapple chunks with red onion until caramelized. Stir in cilantro, lime juice, and honey.
4. Preheat the grill to high heat. Grill the marinated lamb ribs for 3 4 minutes per side or until cooked through.
5. Plate the roasted sweet potato wedges and grilled lamb ribs, topping them with a generous portion of caramelized pineapple salsa.

Chef’s Insight

The secret to perfectly cooked lamb ribs is marinating and grilling them to perfection.

Notes

This recipe is gluten-free and dairy-free, making it suitable for paleo diets.