“Lamb ribs are delicious and a great snack for large groups,” says Andrew McConnell. “They work well for entertaining because most of the preparation can be done a day ahead.” Start this dish a day ahead to marinate the lamb.
Ingredients
Spice mix
Method
Main
1.For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.
2.Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.
3.Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).
4.Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.
Drink Suggestion: Asahi Super Dry “Dry Black” lager, Osaka. Crisp and refreshing, and the nuttiness of the toasted malt combines well with the rich lamb. Drink suggestion by Leanne Altmann
Notes
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