Char-grilled lamb ribs with coriander and pepper


  • Serves 8 people

  • 2 lamb rib racks (about 1.5kg each), trimmed
  • 30 gm coriander seeds
  • 30 gm whole black peppercorns
  • 300 ml grapeseed oil
  • 100 gm light palm sugar, crushed
  • 200 ml lemon juice, plus finely grated rind of 1 lemon
  • 4 garlic cloves, finely chopped
  • 3 tsp fish sauce
01   Steam lamb ribs in batches in a large steamer over a saucepan of simmering water until tender (1½ hours). Cool, then refrigerate overnight. Cut ribs into portions and refrigerate until required.
02   Dry-roast coriander seeds in a frying pan (30 seconds). Transfer to a mortar and pestle with peppercorns and finely crush. Combine with remaining ingredients, season to taste and set aside.
03   Heat a large char-grill pan over medium-high heat. Char-grill ribs in batches, turning occasionally, until browned and warmed through (5-6 minutes). Transfer to a large bowl, drizzle two-thirds of the dressing over and toss to combine. Serve lamb hot, drizzled with remaining dressing.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.
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