Nigella-style lamb ribs with potatoes

Ingredients

• 1 kg Suffolk lamb ribs on the bone
• 250 ml water
• 15 ml oil
• 1 medium onion (150 g)
• 1 teaspoon dried Moroccan mint
• 1/2 teaspoon chilli flakes
• 1 teaspoon salt
• 1 kg small potatoes
• 1500 ml water
• 1 teaspoon salt
• 30 ml oil
• 2 celery stalks
• 1 large red pepper (200 g)
• 15 g fresh parsley

Preparation

1. Pat the ribs dry with paper towels and cut them into portions. Finely chop the onion. 2. Put the ribs in a pot with 250 ml water, 15 ml oil, the onion, dried mint, chilli flakes and 1 teaspoon salt. Cover and simmer over low heat for 60 minutes, until the meat is tender. 3. Meanwhile, boil the potatoes whole, with their skins on, in 1500 ml water and 1 teaspoon salt for 20 minutes, until a knife tip slides into them easily. Drain, peel and halve them. 4. Heat 30 ml oil in a frying pan and fry the potatoes for 8 minutes, turning them until golden. 5. Chop the celery stalks and dice the pepper. Add them to the ribs, take off the lid and simmer for another 10 minutes, until most of the liquid has reduced and the vegetables are soft. Sprinkle with chopped fresh parsley and serve with the potatoes.