- Meat Lamb
- Cut Ribs
Masterclass
Ingredients
Lamb
- 3kg lamb ribs
Masterstock
- 20mls sesame oil
- 25g garlic cloves, crushed
- 60g piece ginger, thickly sliced
- 25g coriander roots and stems
- 8 star anise
- 4 cinnamon quills
- 150g green onions (shallots), chopped
- 250ml Shaoxing wine
- 185g brown sugar
- 375mls light soy sauce
- 3 litres cold water
Mirpoix
- 100g carrot, diced
- 100g celery sticks, diced
- 120g onion, diced
- 1 ½ litres Masterstock
Marinade
- 125g Gochujang paste
- 40mls lime juice
- 15g grated ginger
- 40g honey
- 20mls mirin
Serving Suggestions
- Noodles
- Cucumber
- Carrots
- Chilli
- Coriander
- Shallots
- Gren rice sprinkle and lime wedges
Preparation
- Bring lamb ribs to room temperature before starting recipe. Pre-heat oven to 140◦C - 160◦C, dry heat.
- For Masterstock: Heat a wok or saucepan over high heat, add sesame oil, followed by garlic, ginger, coriander, star anise, cinnamon quills and green onions
- Stir to combine, deglaze wok with Shaoxing wine. Add brown sugar, soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
- Place mirepoix in a gastronome, top with lamb ribs, meat side down, bones up. Pour over master stock. Cover with baking paper and foil, place in the oven. Cook for 1 ½ hours.
- Drain ribs, reserving masterstock. Strain masterstock, reserve for another use. Set aside ribs to rest.
- For Marinade: Combine Gochujang, ginger, honey and mirin in a jug. Whisk well to combine. Pour over lamb ribs, coat ribs well in marinade. Heat a large frying pan over medium-high heat, add ribs and marinade. Cook for 5-8 minutes or until caramelized.
- Garnish with shallots, bean sprouts, coriander and sesame seeds. Serve with noodles, cucumber, chilli, lime wedges and fried green onion sprinkle.