FALL-APART STICKY LAMB RIBLETS WITH SWEET POTATO WEDGES

PREP + COOK TIME 4 HOURS (+ REFRIGERATION & COOLING) SERVES 4

4 x 800g lamb riblets, trimmed,

skin off

¼ cup chopped fresh thyme leaves 4 cloves garlic, crushed 1 tablespoon ground cinnamon 1 tablespoon ground cumin

2/3 cup (160ml) whiskey

1kg orange sweet potatoes,

cut into wedges

½ cup (110g) firmly packed

brown sugar

2 tablespoons white wine vinegar 3 teaspoons chilli flakes 2 tablespoons olive oil

2 teaspoons finely grated lime rind 2 tablespoons sea salt flakes

1 Place lamb in a glass or ceramic ovenproof dish; score lamb lightly with a sharp knife.

2 Combine thyme, garlic, spices and whiskey in a medium bowl. Rub all over lamb. Cover with plastic wrap; refrigerate for 3 hours.

3 Preheat oven to 160°C/140°C fan. Line two medium roasting pans with baking paper. Place lamb on wire racks in pans. Cover pans tightly with foil.

4 Roast lamb, swapping pans halfway through cooking time, for 3 hours or until very tender. Remove foil; cool slightly.

5 Meanwhile, place sweet potato wedges, in a single layer, on a large oven tray lined with baking paper; drizzle with oil.

6 Increase oven temperature to 180°C/160°C fan. Cut lamb between bones to separate riblets. Rub lamb with combined brown sugar, vinegar and 2 teaspoons of the chilli; season.

7 Return lamb to oven with sweet potato to roast for a further 30 minutes or until the lamb is caramelised. Remove lamb to rest for 10 minutes. Turn wedges; cook for a further 10 minutes or until lightly browned and cooked through. Stir finely grated lime rind, sea salt flakes and remaining chilli flakes in a small dry frying pan over low heat for 3 minutes or until rind is dry. Cool.

8 Serve lamb with wedges sprinkled with lime chilli salt.