AT A GLANCE
"The guys at Gas-Light Izakaya know a thing or two about
barbecuing: their lamb ribs are tops. Can they fill us in on their
Michael Moore, Fitzroy, Vic
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|01||Place lamb ribs uncovered on a wire rack in the refrigerator overnight. This dries the meat, intensifies the flavour and helps with rendering.|
|02||Bring stock to the boil in a large saucepan. Add soy sauce, spring onion batons, garlic and ginger and season to taste with white pepper. Reduce heat to low-medium and simmer for 30 minutes to develop flavours. Add ribs, weight with a small plate so ribs are submerged and simmer until very tender (2½-3 hours). Transfer ribs to a tray and refrigerate until cold (1-2 hours). Strain stock through a fine sieve and reserve 125ml (freeze remaining stock for another use).|
|03||Meanwhile, heat a barbecue to medium-high. Slice lamb ribs into 2-rib portions, place in a disposable foil tray, cover with foil, place on barbecue and cook until excess fat renders (30-40 minutes).|
|04||Meanwhile, heat oil in a large frying pan over medium heat (you can also do this on the barbecue). Add onion and chilli and stir until onion softens (6-8 minutes). Add gochujang and stir until fragrant (1 minute). Add reserved lamb stock, bring to a simmer and simmer until reduced by half (3-4 minutes). Add sake and miso paste, and simmer until reduced but still saucy (2-3 minutes). Add yuzu juice, season to taste with extra soy sauce and set aside.|
|05||Remove ribs from tray and grill on barbecue, turning occasionally, until charred (1-2 minutes). Drizzle ribs with sauce, scatter with julienned spring onions and sesame seeds, and serve with steamed rice.|
Note Gochujang (Korean chilli paste), white miso paste and yuzu juice are available from select supermarkets and Asian grocers. Gas-Light Izakaya chef Adam Liston uses Suffolk lamb ribs. Begin this recipe a day ahead to dry the lamb.