Chefs' Recipes

Glazed lamb ribs with corn salad

Australian Gourmet Traveller recipe for glazed lamb ribs with corn salad by Colin Fassnidge.
Glazed lamb ribs with corn salad

Glazed lamb ribs with corn salad

Ben Dearnley
4H 30M
4H 50M


Cola marinade
Corn salad



1.For cola marinade, bring ingredients to boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until a sticky glaze forms (25-30 minutes), remove chilli, cinnamon and star anise (discard), set aside to cool.
2.Meanwhile, preheat oven to 90C. Combine lamb with garlic and thyme in a large, deep ovenproof dish that fits lamb snugly in a single layer. Pour over oil to cover completely, then cover with foil and confit in oven until lamb is very tender (4 hours). Set aside and cool to room temperature.
3.Remove meat from oil in one piece (discard oil). Keeping the bones in place, remove the white cartilage that runs across the meat (discard). Refrigerate lamb pressed between 2 pieces of baking paper and 2 trays weighted with food cans (1 hour). When cold, cut into individual ribs.
4.Heat cola glaze in a large non-stick frying pan over low heat, add ribs and turn occasionally until heated through and glazed (4-5 minutes).
5.Meanwhile, for corn salad, heat vegetable oil in a saucepan over high heat, add kernels along with garlic and rosemary, and season to taste, then cover and cook until slightly golden (2-4 minutes). Transfer to a bowl and toss with mint, parsley and shallots, then dress with olive oil and serve with lamb ribs.

Drink Suggestion: 2009 Corzano e Paterno “Terre di Corzano” Chianti. Drink suggestion by Oliver Tucker


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