Slow Cooked Lamb Ribs

Author: Marthinus Strydom
Category: Lamb
Serves/Qty: 4
Marthinus Strydom

Lamb ribs are notoriously difficult to prepare. To get just the correct tenderness and the perfect caramelisation is sometimes very elusive.

The Story

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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Ingredients
Adjust Quanities

Barbecue Sauce
3 tbsp tomato sauce
½ cup beer, a lager will do nicely
2 tbsp balsamic vinegar
2 tbsp dark muscovado (or brown) sugar
1 tbsp smooth dijon mustard
splash of hot sauce
Lamb Ribs
2 kg lamb ribs
1 cup white wine
2 garlic cloves
2 stalks of rosemary
1 tsp sea salt
Roasted Sesame Dressing
2 tbsp ground roasted white sesame seeds
½ cup japanese mayonnaise
1 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp mirin
2 tsp sesame oil

Method

Lamb Ribs

Place the lamb ribs into a deep casserole dish with the wine, peeled and finely sliced garlic, rosemary stalks and teaspoon of sea salt. Add enough water to cover and bring to the boil on top of the stove. Cover with a lid or tin foil and slide the dish into the oven at 140°C (285°F) and cook until tender; about two hours.

Remove the casserole from the oven and lift the breasts from the dish and set to one side to cool. You can throw away the cooking liquid. Turn the oven temperature up to 200°C (390°F). Cut the cooled breasts into individual ribs and tidy up any loose ends that may have come away from the meat. Brush the breasts with the barbecue sauce and place onto a baking sheet lined with baking paper and roast for 30 minutes until the sauce is lovely and sticky and the meat is falling away from the bone when pulled with a fork.

Barbecue sauce and roasted sesame dressing.

Make the sauce while the lamb cooks by placing the tomato sauce, beer, vinegar, sugar, mustard and hot sauce into a saucepan and bring to a simmer over a medium heat, cooking for ten minutes until nice and thick.

Prepare the dressing by placing the sesame seeds into a dry frying pan and toast them over a low heat until the seeds start to pop. Remove from the heat, tip into a bowl and grind together to make a smooth paste. Mix all the ingredients together and season with a pinch of salt. Serve the ribs on a plate with the dressing in a side dish for dipping.

NOTE:

  • 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.

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