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.

Barbecued lamb ribs with yuzu-sesame yakiniku sauce

"The guys at Gas-Light Izakaya know a thing or two about barbecuing: their lamb ribs are tops. Can they fill us in on their trade secret?"
Michael Moore, Fitzroy, Vic

To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

1.5 kg trimmed lamb rib racks (about 4) 2 litres (8 cups) chicken stock 80 ml (1/3 cup) light soy sauce, plus extra to season 8 spring onions, 6 cut into batons, 2 cut into julienne ½ head of garlic, cloves halved 30 gm ginger, thinly sliced 2 tbsp extra-virgin olive oil 2 onions, thinly sliced 2 long red chillies, sliced 2 tbsp gochujang (see note) 2 tbsp sake 1½ tsp white (shiro) miso paste (see note) 1 tbsp yuzu juice, or to taste (see note) To serve: toasted white sesame seeds To serve: steamed rice (optional)


  • 01
  • Place lamb ribs uncovered on a wire rack in the refrigerator overnight. This dries the meat, intensifies the flavour and helps with rendering.
  • 02
  • Bring stock to the boil in a large saucepan. Add soy sauce, spring onion batons, garlic and ginger and season to taste with white pepper. Reduce heat to low-medium and simmer for 30 minutes to develop flavours. Add ribs, weight with a small plate so ribs are submerged and simmer until very tender (2½-3 hours). Transfer ribs to a tray and refrigerate until cold (1-2 hours). Strain stock through a fine sieve and reserve 125ml (freeze remaining stock for another use).
  • 03
  • Meanwhile, heat a barbecue to medium-high. Slice lamb ribs into 2-rib portions, place in a disposable foil tray, cover with foil, place on barbecue and cook until excess fat renders (30-40 minutes).
  • 04
  • Meanwhile, heat oil in a large frying pan over medium heat (you can also do this on the barbecue). Add onion and chilli and stir until onion softens (6-8 minutes). Add gochujang and stir until fragrant (1 minute). Add reserved lamb stock, bring to a simmer and simmer until reduced by half (3-4 minutes). Add sake and miso paste, and simmer until reduced but still saucy (2-3 minutes). Add yuzu juice, season to taste with extra soy sauce and set aside.
  • 05
  • Remove ribs from tray and grill on barbecue, turning occasionally, until charred (1-2 minutes). Drizzle ribs with sauce, scatter with julienned spring onions and sesame seeds, and serve with steamed rice.

Note Gochujang (Korean chilli paste), white miso paste and yuzu juice are available from select supermarkets and Asian grocers. Gas-Light Izakaya chef Adam Liston uses Suffolk lamb ribs. Begin this recipe a day ahead to dry the lamb.

At A Glance

  • Serves 4 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 4 people

Featured in

Jan 2016

You might also like...

Alistair’s secret barbecue sauce


Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake


Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream


Stanbuli shepherd's salad

Duck rillettes with piccalilli


conversion tool

get the latest news

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