GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

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Beer and miso lamb ribs

It's best to use lamb ribs with an evenly balanced fat-to-meat ratio because this gives the best result: gelatinous fatty goodness, flavourful meat and crisp skin. Start this recipe a day ahead to marinate the ribs.

You'll need

4 racks lamb breast (350gm-400gm each)   Miso marinade 700 ml lager 150 gm yellow miso paste (also called white or shiro miso) 100 gm caster (superfine) sugar To serve: radishes, quartered, cucumber, quartered and cut into pieces, ginger and garlic


  • 01
  • Preheat a combination oven with a steam function to 100°C and 100% steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool. You could also do this in a large stovetop steamer for the same amount of time.
  • 02
  • With a sharp, heavy knife or a cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.
  • 03
  • For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly. Cover and refrigerate to marinate for 24 hours.
  • 04
  • Preheat the oven to 200°C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 minutes, or until a golden crust forms over the ribs.
  • 05
  • Serve immediately with some radish and cucumber and a little ginger and garlic microplaned over the top.
Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2013

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