Slightly disagree with the women in Shakespeare's Othello! I mean, my husband just whipped up an awesome mid-week meal based on masterclass last week. I know he watches MasterChef (tick) and cooks dinner (tick) and washes up (double tick).
Tonight he created George Colambaris's Greek ribs with a bean salad, mixed with fetta, caramelised onions, baby spinach, pine nuts and cherry tomatoes. MMMM and did I mention the yoghurt dressing drizzled on top with a mix of honey! Feeling slightly healthy too and no stomach bulge. BONUS! I had been salivating for them since last Friday, even though I'm not really a ribs girls. Close-ups on TV showed them juicy and tender and I'm a sucker for the contestants groaning over food!. Pretty easy to make, a crowd pleaser and tasty. Next week we might make Matt Moran's version and compare which was tastier!
Watch this space for more rib action next week!!
- 1kg lamb breast riblets, cut into single ribs
- Olive oil, for serving
Marinade
- 2cm ginger
- 5 eschalots
- 2 cloves garlic
- 1 tablespoon honey
- ¼ cup orange juice
- ¼ cup olive oil
- 1 tablespoon fish sauce
- 1 teaspoon coriander seed
- 1 teaspoon ground cumin
- 1 star anise
Dipping sauce
- 1 clove garlic, crushed
- Zest and juice of one lemon
- 1 tablespoon chopped mint
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ cup Greek yoghurt
Bean salad
- 100g blanched baby green beans, sliced into 4cm pieces
- 1 tablespoon toasted flaked almonds
- ¼ cup caramelised onions
- 1 tablespoon extra virgin olive oil
- ¼ cup fetta, crumbled
- 1 tablespoon chopped mint
