Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Sticky lamb ribs with chilli-vinegar


Finger-licking lamb ribs are irresistible, especially brushed with the sticky soy and chilli glaze we've made here. These ribs are perfect as a snack, but if you want to make a more substantial meal out of them, serve them with steamed jasmine rice and stir-fried Chinese greens.

You'll need

3 tsp white peppercorns 3 tsp cumin seeds 1 tsp dried chilli flakes 1 tbsp finely grated ginger 4 garlic cloves, coarsely chopped 1 tbsp vegetable oil 3 lamb rib racks (about 1.6kg) Thinly sliced spring onion, to serve   Chilli glaze 200 ml Chinkiang vinegar 100 gm honey 60 ml soy sauce 2 tsp Chiu Chow chilli oil (see note) 1 tbsp finely grated ginger 2 garlic cloves, finely chopped   Chilli vinegar 100 ml Chinkiang vinegar 50 ml soy sauce 1 tsp Chiu Chow chilli oil (see note) Pinch of caster sugar

Method

  • 01
  • Preheat oven to 140C. Dry-roast peppercorns and cumin seeds in a saucepan over medium heat until fragrant, adding chilli for the last 10 seconds (30 seconds). Tip into a mortar, add 2 tsp sea salt and pound with a pestle until crushed, then set half aside. Add ginger and garlic to remainder, pound to a coarse paste, stir in oil, then rub all over lamb racks and leave to marinate for 30 minutes. Place lamb in a roasting pan lined with baking paper and roast for 2 hours, then turn and roast until lamb is tender and starts to pull away from the bone (30-40 minutes). Remove from oven and cut into individual ribs.
  • 02
  • Meanwhile, for chilli glaze, simmer all ingredients in a saucepan over medium-high heat until mixture is reduced to a glaze consistency (15-20 minutes).
  • 03
  • Increase oven to 200C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (8-10 minutes).
  • 04
  • Meanwhile, for chilli vinegar, combine ingredients in a bowl and set aside.
  • 05
  • Scatter ribs with reserved spices and spring onion and serve hot with chilli vinegar.

At A Glance

GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

Additional Notes

Chiu Chow chilli oil is a roasted chilli and garlic oil available from Chinese supermarkets.

Drink Suggestion

Full-bodied shiraz.

Featured in

Aug 2016

You might also like...

Rib recipes

recipes

Lamb cutlets with white beans, capsicum and oregano

Mini lamb roast with cracked wheat, carrots and green tahini sauce

recipes

Shawarma-spiced roast lamb leg with beetroot sauce

Roast lamb neck with kale, feta and dill

recipes

Roast rolled lamb loin with anchovies and rosemary

Slow-roasted lamb rack with white beans and black garlic aioli

recipes

Mini lamb roast with baby carrots, kipflers and carrot-top pesto

conversion tool

 
get the latest news

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

×