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Downtown ribs

"Lamb ribs are delicious and a great snack for large groups," says Andrew McConnell. "They work well for entertaining because most of the preparation can be done a day ahead." Start this dish a day ahead to marinate the lamb.

You'll need

2 lamb racks (about 400gm each) For frying: grapeseed oil To serve: fried sliced garlic and lemon wedges (optional)   Spice mix 150 gm brown sugar 50 gm roasted dry chilli powder 25 gm smoked paprika 25 gm (1/3 cup) coriander seeds 2 tbsp black peppercorns 25 gm (½ cup) Sichuan peppercorns 1 tbsp (heaped) white peppercorns 8 star anise 2 gm (1 tsp) cloves


  • 01
  • For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.
  • 02
  • Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.
  • 03
  • Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).
  • 04
  • Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Asahi Super Dry “Dry Black” lager, Osaka. Crisp and refreshing, and the nuttiness of the toasted malt combines well with the rich lamb.

Featured in

Apr 2014

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