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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

Method

  • 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

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At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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