Downtown ribs

AT A GLANCE

  • Serves 4 people

"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.

  • 2 lamb racks (about 400gm each)
  • For frying: grapeseed oil
  • To serve: fried sliced garlic and lemon wedges (optional)
  •  
  • Spice mix
  • 150 gm brown sugar
  • 50 gm roasted dry chilli powder
  • 25 gm smoked paprika
  • 25 gm (1/3 cup) coriander seeds
  • 2 tbsp black peppercorns
  • 25 gm (½ cup) Sichuan peppercorns
  • 1 tbsp (heaped) white peppercorns
  • 8 star anise
  • 2 gm (1 tsp) cloves
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.

Topics:

DRINK SUGGESTION, AUTUMN, CHEFS' RECIPES, MODERN ASIAN, CLOVES, LAMB, PAPRIKA, CORIANDER, SNACK, STAR ANISE

Recipe:

ANDREW MCCONNELL

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

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

FEATURED IN

Apr 2014

Apr 2014

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