The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Char-grilled lamb ribs with coriander and pepper

You'll need

2 lamb rib racks (about 1.5kg each), trimmed 30 gm coriander seeds 30 gm whole black peppercorns 300 ml grapeseed oil 100 gm light palm sugar, crushed 200 ml lemon juice, plus finely grated rind of 1 lemon 4 garlic cloves, finely chopped 3 tsp fish sauce


  • 01
  • Steam lamb ribs in batches in a large steamer over a saucepan of simmering water until tender (1½ hours). Cool, then refrigerate overnight. Cut ribs into portions and refrigerate until required.
  • 02
  • Dry-roast coriander seeds in a frying pan (30 seconds). Transfer to a mortar and pestle with peppercorns and finely crush. Combine with remaining ingredients, season to taste and set aside.
  • 03
  • Heat a large char-grill pan over medium-high heat. Char-grill ribs in batches, turning occasionally, until browned and warmed through (5-6 minutes). Transfer to a large bowl, drizzle two-thirds of the dressing over and toss to combine. Serve lamb hot, drizzled with remaining dressing.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

"Would you please ask Luke Burgess for the recipe for the amazing lamb ribs he cooks at Hobart's Garagistes?"
Jane Schmidt, Hobart, Tas

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.