AT A GLANCE
"Lamb ribs are delicious and a great snack for large groups," says Andrew McConnell. "They work well for entertaining because most of the preparation can be done a day ahead." Start this dish a day ahead to marinate the lamb.
|01||For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.|
|02||Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.|
|03||Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).|
|04||Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.|
ASAHI SUPER DRY “DRY BLACK” LAGER, OSAKA. CRISP AND REFRESHING, AND THE NUTTINESS OF THE TOASTED MALT COMBINES WELL WITH THE RICH LAMB. , suggested by LEANNE ALTMANN