We had friends over for dinner. Jac bought marinated lamb ribs to serve for a starter. Here they are in the oven tray ready for cooking.
Lamb ribs on a bed of greens, served as a shared starter. The ribs hadn’t looked like they had much meat on them, but I was wrong, they were deceptively meaty. We got through almost all of these between four people! Jac took the leftover ribs to work for lunch the next day.
Main course was chicken drumsticks marinated in peri peri sauce and baked in the oven.
To go with the chicken, some coleslaw:
And baked in the oven with the chicken, corn on the cob and potatoes wrapped in foil.
This was a tasty dinner. With a slice or two of fresh buttered bread and butter, salt and pepper on my potato, I was ready to go. I’m sure we’ve discussed before the merits of corn on the cob with butter. I like corn on the cob with butter – when we go to the Royal Show one of the things I must eat is corn on the cob with garlic butter – but generally speaking, especially at home, I prefer it without.
I'm TFP, a food blogger from Perth, Western Australia.
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Lamb ribs…well, why not? :-) In the States it’s always pork ribs of course. I’m not a fan of ribs, but your meal like usual looks fantastic. Your guests are lucky!
As for corn on the cob, I can’t imagine it without butter (and salt)! My home state is Iowa, aka “The Tall Corn State.” The most succulent and tender corn is grown there; cattle are fed it. Corn-fed beef is the best; my aunt moved to Nevada in the early 1960s and saw folks there lining up for beef shipped via truck from Iowa.
The potato: Must have sour cream too. ;-)
I’ve never had lamb ribs before but they look delicious! They do look tiny though.
I don’t think I have ever heard of lamb ribs.
Do you not eat butter and sour cream on your potato? That is a must for me when I have a baked potato!
Corn on the cob MUST have butter…UNLESS you live in the states and have access to picked-that-day, local Bodacious or Butter-and Sugar farm corn and a steamer. Then (but i know you won’t believe me…)it does NOT need butter (or salt, or pepper, or garlic) because the corn is soooo tender and sweet and bursty and heavenly-tasting that butter is just gilding the lily! But since you seem to be such a nice person I will let you put butter on it anyway. I love being an American if for no other reason than for fresh corn. My neighbor from Latvia hates corn because “is food only for animals”. And she is partly right, because my cat begs for it when she smells it cooking!
I’m rather like you not just cos we both love chicken and are Chinese, but I love plain baked or steamed corn. I like corn with butter on it as well, but I reckon the best way to enjoy it is to have it just as it is. I do like to have a dab of butter on my baked potatoes though.
aawwhh!!mouth watering…me love chicken..anything chicken is like super awesome…the corn the jacket patato…im like so hungry right now… :)
I’ve never heard of lamb ribs either! I LOVE lamb though, so I’m sure they are delicious. I’m not even sure if we can buy lamb ribs in the States!
Hi Megan: I’ve never seen lamb ribs for sale; only lamb chops and ground lamb. Lamb chops are sooooo expensive, yikes: $18 for a package of 6 or 8. But they’re imported from New Zealand, so that explains the cost I suppose.