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

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au 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)

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2016

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool