Beer and miso lamb ribs

AT A GLANCE

  • Serves 8 people

It's best to use lamb ribs with an evenly balanced fat-to-meat ratio because this gives the best result: gelatinous fatty goodness, flavourful meat and crisp skin. Start this recipe a day ahead to marinate the ribs.

  • 4 racks lamb breast (350gm-400gm each)
  •  
  • Miso marinade
  • 700 ml lager
  • 150 gm yellow miso paste (also called white or shiro miso)
  • 100 gm caster (superfine) sugar
  • To serve: radishes, quartered, cucumber, quartered and cut into pieces, ginger and garlic
01   Preheat a combination oven with a steam function to 100°C and 100% steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool. You could also do this in a large stovetop steamer for the same amount of time.
02   With a sharp, heavy knife or a cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.
03   For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly. Cover and refrigerate to marinate for 24 hours.
04   Preheat the oven to 200°C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 minutes, or until a golden crust forms over the ribs.
05   Serve immediately with some radish and cucumber and a little ginger and garlic microplaned over the top.
Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

Topics:

LATIN AMERICAN, LAMB, SPRING, CHEFS' RECIPES, MISO, LAGER, MAIN

Recipe:

ELVIS ABRAHANOWICZ , BEN MILGATE

Photography:

ANSON SMART

Styling:

DAVID MORGAN

FEATURED IN

Nov 2013

Nov 2013

View Full Site