Lamb ribs with beansprout avocado salad

While I have bouts of vegetarianism, it is difficult for me to give up meat. But if you are vegetarian, you can simply have the salad in this dish as it is wholesome and filling.

So this recipe makes one serving. Obviously double if it's for two people.

Ingredients:

3 x lamb ribs (they come in a pack of 6 usually)
100g organic beansprouts
1/2 red pepper (also known as capsicum for the Australians out there)
1 lebanese cucumber
1/2 avocado
1 x handful of chopped fresh coriander
1 x lime
2 Tsp Himalayan Pink Sea Salt
1 Tsp paprika
1 Tsp all spice
2 Tbsp olive oil

Directions:

Lamb ribs

1. Pre-heat the oven at 180 degrees celcius
2. On a tray place the lamb ribs, coat with 1 Tbsp olive oil, 1 Tsp of salt, 1 Tsp all spice, the juice of half a lime and mix around using clean hands (optional: 1/2 tsp chilli flakes) 
3. Place lamb ribs in the oven and cook for 15-20 mins or until browned

Salad

1. Place washed beansprouts in a bowl with the chopped fresh coriander
2. Cut avocado into little squares and place in bowl
3. Do the same for the cucumber and red pepper, squares should be around 1cm thick all around but don't be too worried about precision
4. Add the juice of half a lime, a Tsp of salt and 1 Tbsp of olive oil
5. Mix together and place on flat plate
6. Take out lamb ribs and serve on top of the salad. Enjoy!