"This is a great way of using up secondary cuts, and it's one of the few times you can get away with using Coca-Cola in a marinade," says Fassnidge. "We use it because it works."
1bone in lamb breast (1.5 kg) 4garlic cloves, smashed4thyme sprigs2.5 litresvegetable oil, to cook lamb, plus extra if necessary Cola marinade500 ml (2 cups)cola250 ml (1 cup)tomato sauce250 ml (1 cup)barbecue sauce50 mlred wine vinegar50 mlsoy sauce50 gmginger, finely chopped2 tbspDijon mustard 4star anise2cinnamon quills2long red chillies, coarsely choppedCorn salad2 tbspvegetable oil4corn cobs, kernels removed1garlic clove, crushed1rosemary sprig1/3 cupmint, coarsely chopped½ cupflat-leaf parsley, coarsely chopped3golden shallots, thinly sliced into rings2 tbspmild-flavoured extra-virgin olive oil
For cola marinade, bring ingredients to boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until a sticky glaze forms (25-30 minutes), remove chilli, cinnamon and star anise (discard), set aside to cool.
Meanwhile, preheat oven to 90C. Combine lamb with garlic and thyme in a large, deep ovenproof dish that fits lamb snugly in a single layer. Pour over oil to cover completely, then cover with foil and confit in oven until lamb is very tender (4 hours). Set aside and cool to room temperature.
Remove meat from oil in one piece (discard oil). Keeping the bones in place, remove the white cartilage that runs across the meat (discard). Refrigerate lamb pressed between 2 pieces of baking paper and 2 trays weighted with food cans (1 hour). When cold, cut into individual ribs.
Heat cola glaze in a large non-stick frying pan over low heat, add ribs and turn occasionally until heated through and glazed (4-5 minutes).
Meanwhile, for corn salad, heat vegetable oil in a saucepan over high heat, add kernels along with garlic and rosemary, and season to taste, then cover and cook until slightly golden (2-4 minutes). Transfer to a bowl and toss with mint, parsley and shallots, then dress with olive oil and serve with lamb ribs.