This recipe is from Garagistes in Hobart but a great way to use
Lamb Ribs in the lead up to winter.
Serves 6 – 8 as a starter Cooking Time 3hrs 15 mins
INGREDIENTS
2 Lamb Rib Racks (trimmed about 1.5kg each)
30gm Coriander seeds
30gm Whole Black Peppercorns
300ml Grapeseed oil
100gm Light palm sugar crushed
200ml lemon juice
1 Lemon (rind only – finely grated)
4 Garlic Cloves
3tsp Fish Sauce
METHOD
- Steam Lamb Ribs in batches in a large steamer over a saucepan of simmering water until tender (1.5hours) Cool, then refrigerate overnight. Cut ribs into portions & refrigerate until required.
- Dry Roast Coriander Seeds in a frying pan (30sec) Transfer to a mortar and pestle with peppercorns and finely crush. Combine with the remaining ingredients, season to taste & set aside.
- Heat a large char-grill pan over medium high heat. Char-grill Ribs in batches, turning occasionally, until browned and warmed through (5-6 mins)
- Transfer to a large bowl, drizzle two thirds of the dressing over and toss to combine. Serve Lamb hot, drizzled with remaining dressing.
