Ingredients
750g sweet and smoky hickory glazed lamb riblets
750g kumara, peeled, sliced
2 red onions cut into wedges
2 baby cos lettuce, trimmed, quartered
1/3 cup prepared ranch dressing
Method
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Cook lamb ribs following packet instructions. Transfer to a lined oven tray and place in a warm oven, 100° C, until ready to serve.
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Preheat a chargrill pan on high. Chargrill kumara and onion 8-10 mins, turning until grillmarks appear and they are tender. Transfer to a plate.
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On same pan, chargrill lettuce 2-3 mins, turning, until grill marks appear.
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Serve vegetables and lettuce on a platter with dressing. Accompany with ribs.