AT A GLANCE
"This is a great way of using up secondary cuts, and it's one of the few times you can get away with using Coca-Cola in a marinade," says Fassnidge. "We use it because it works."
|01||For cola marinade, bring ingredients to boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until a sticky glaze forms (25-30 minutes), remove chilli, cinnamon and star anise (discard), set aside to cool.|
|02||Meanwhile, preheat oven to 90C. Combine lamb with garlic and thyme in a large, deep ovenproof dish that fits lamb snugly in a single layer. Pour over oil to cover completely, then cover with foil and confit in oven until lamb is very tender (4 hours). Set aside and cool to room temperature.|
|03||Remove meat from oil in one piece (discard oil). Keeping the bones in place, remove the white cartilage that runs across the meat (discard). Refrigerate lamb pressed between 2 pieces of baking paper and 2 trays weighted with food cans (1 hour). When cold, cut into individual ribs.|
|04||Heat cola glaze in a large non-stick frying pan over low heat, add ribs and turn occasionally until heated through and glazed (4-5 minutes).|
|05||Meanwhile, for corn salad, heat vegetable oil in a saucepan over high heat, add kernels along with garlic and rosemary, and season to taste, then cover and cook until slightly golden (2-4 minutes). Transfer to a bowl and toss with mint, parsley and shallots, then dress with olive oil and serve with lamb ribs.|
2009 CORZANO E PATERNO “TERRE DI CORZANO” CHIANTI. , suggested by OLIVER TUCKER