Sichuan-spiced lamb ribs

AT A GLANCE

  • Serves 4 people

Adding soy and black vinegar to this dish helps to cut the fattiness of the lamb and gives a salty-sour finish.

  • 600 gm lamb ribs (see note)
  • 3 tsp Sichuan peppercorns, coarsely crushed
  • 1 tsp coriander seeds, crushed
  • 1 tsp dried chilli flakes
  • 1 tsp fennel seeds, crushed
  • 1 tbsp peanut oil
  • 1 tbsp Chinkiang vinegar
  • 1 tbsp light soy sauce
  • 1 tsp brown sugar
  • 2 spring onions, julienned, to serve
  • To serve: steamed rice (optional)
  •  
  • Salted cucumber
  • 8 baby cucumbers, cut into 2cm pieces
  • 1 tsp sea salt flakes
01   Cut lamb ribs so they fit in a large steamer and steam over a saucepan of simmering water until tender (45-60 minutes), topping up water if necessary. Cool slightly, then cut into individual or double ribs.
02   Meanwhile, coarsely grind spices with a mortar and pestle, add ½ tsp sea salt flakes and crush to combine. Set aside.
03   For salted cucumber, toss cucumber and salt in a bowl until cucumber is well coated and set aside for 5-10 minutes.
04   Heat oil in a wok until smoking, add ribs and cook until golden (2-3 minutes). Add spices and toss to combine until fragrant, then add vinegar, soy and sugar and toss to coat ribs well (1 minute). Serve hot with salted cucumber and rice and top with spring onion.

Note Lamb ribs need to be ordered ahead from the butcher. Ask for a whole trimmed lamb breast.

Topics:

FENNEL, CUCUMBERS, LAMB, CHINESE, DRINK SUGGESTION, CORIANDER, ONIONS, WINTER, SNACK

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

RED RICE SAKE. , suggested by MAX ALLEN

FEATURED IN

Jul 2014

Jul 2014

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