Glazed lamb ribs with corn salad

AT A GLANCE

  • Serves 8 people

"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."

  • 1 bone in lamb breast (1.5 kg)
  • 4 garlic cloves, smashed
  • 4 thyme sprigs
  • 2.5 litres vegetable oil, to cook lamb, plus extra if necessary
  •  
  • Cola marinade
  • 500 ml (2 cups) cola
  • 250 ml (1 cup) tomato sauce
  • 250 ml (1 cup) barbecue sauce
  • 50 ml red wine vinegar
  • 50 ml soy sauce
  • 50 gm ginger, finely chopped
  • 2 tbsp Dijon mustard
  • 4 star anise
  • 2 cinnamon quills
  • 2 long red chillies, coarsely chopped
  •  
  • Corn salad
  • 2 tbsp vegetable oil
  • 4 corn cobs, kernels removed
  • 1 garlic clove, crushed
  • 1 rosemary sprig
  • 1/3 cup mint, coarsely chopped
  • ½ cup flat-leaf parsley, coarsely chopped
  • 3 golden shallots, thinly sliced into rings
  • 2 tbsp mild-flavoured extra-virgin olive oil
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.

Topics:

STAR ANISE, GINGER, MINT, MAIN, MODERN EUROPEAN, CORN, DRINK SUGGESTION, THYME, GARLIC, PARSLEY, CINNAMON, CHILLIES, SHALLOTS, CHEFS' RECIPES, SPRING, LAMB

Recipe:

COLIN FASSNIDGE

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , COLIN FASSNIDGE

Drinking Suggestion:

2009 CORZANO E PATERNO “TERRE DI CORZANO” CHIANTI. , suggested by OLIVER TUCKER

FEATURED IN

Nov 2013

Nov 2013

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