STICKY LAMB RIBS
Serves four
- 2 EMH lamb rib racks
Glaze:
- 3 tbsp chilli paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp palm sugar
- 3 tbsp honey
- 2 tsp garlic powder
- 0.5 tsp ginger powder
Place the rib racks in a large pot, cover with cold water and bring to a boil. Skim off any foam, lower the heat and simmer gently for 45–50 minutes. Meanwhile, prepare the glaze. Measure all the ingredients into a small saucepan and heat, stirring, until the mixture thickens.
Remove the ribs from the pot, pat dry with kitchen paper and cut apart. Line a baking tray with parchment paper, place the ribs on it and brush generously with glaze on all sides. Roast in a preheated 200°C oven for 10–15 minutes. Serve with a salad.
STICKY LAMB RIBS
Serves three
- 800 g EMH lamb ribs
- salt
- freshly ground black pepper
- juice of 1 lemon
- 2–3 tbsp cold-pressed olive oil
- 1 tsp dried oregano
- 6 plump garlic cloves
- 1 heaped tbsp honey
- a splash of balsamic vinegar
mint sauce:
- a bunch of mint
- 2 tbsp cider vinegar
- 2 tbsp water
- a pinch of salt
- 1.5 tsp sugar
Peel the garlic and finely chop together with the salt. Transfer to a bowl, add the pepper, lemon juice, oil and oregano. Mix well, spread evenly over the ribs and leave to marinate for several hours or overnight.
Bring the ribs to room temperature and place bone-side down on a baking tray. Add a little water, cover with foil and roast in a preheated 190°C oven for 1 hour. Meanwhile, prepare the mint sauce. Chop the mint, add the sugar, salt, vinegar and water. Mix well and set aside. Remove the ribs from the oven, brush with honey, drizzle with a little balsamic vinegar and return under the grill element for 5–7 minutes. Watch carefully so they don't burn! Remove from the oven, turn the ribs over and repeat.
Cut the ribs apart and serve with the mint sauce.
