Lamb ribs are notoriously difficult to prepare. To get just the correct tenderness and the perfect caramelisation is sometimes very elusive.Marthinus Strydom
This is the perfect lamb ribs from a Michelin Star restaurant in New Zealand that is just absolutely mind blowing. Cooked in wine for 2 hours and then roasted in the oven, saturated with the most amazing basting sauce. The flavors of Mirin, rice wine, Dijon, beer and balsamic permeate the lamb but never overwhelms. Served with a dipping sauce made from home made Japanese mayonnaise, roasted sesame paste, Mirin and soy sauce. Wonderful lamb. Fall of the bone and grilled to perfection with a sweet and sour taste explosion. This is definitely one of my top 5 all time favorites. If you want to experience serious fine dining at home, then you must try this.
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As a substitute for Mirin you can use dry sherry or white wine.
As a substitute for Japanese Mayonnaise you can use normal mayonnaise and add 2 tbsp Rice Vinegar and 1 tbsp sugar.
Remember that Rice Vinegar is the same as Rice Wine Vinegar.