Lamb ribs are a bit trendy at the moment, but let's face it, they're delicious. They require little attention in the oven and, thanks to the nature of the layers of meat and fat, are always succulent. Plum sauce is the perfect accompaniment for any fatty meat, its acidity cutting through and cleansing the palate.
- 2 tbsp coarse sea salt
- 10 whole cloves
- 3.3 kg lamb rib racks
Spicy plum sauce
- 1.8 kg plums, stoned and coarsely chopped
- 1 onion, finely chopped
- 6 garlic cloves, thinly sliced
- 220 gm (1 cup) caster sugar
- 125 ml (½ cup) white wine vinegar
- 1 tsp ground fennel seeds
- 1 tsp ground cloves
- 1 tsp ground black mustard seeds
- 1 tsp ground cinnamon
- 1 tsp chilli flakes
- 1 tbsp molasses
- 1For spicy plum sauce, combine plums, onion, garlic, sugar and vinegar in a large saucepan over medium high heat and cook, stirring occasionally, until plums soften (8-10 minutes). Add remaining ingredients and simmer, stirring frequently, until mixture thickens (25-30 minutes). Transfer sauce to sterilised jars, cool, then refrigerate until required. Makes 800ml and keeps refrigerated for 3 months.
- 2Preheat oven to 150C. Pound salt and cloves with a mortar and pestle until crushed and well combined. Using a sharp knife, score skin side of lamb and rub all over with salt mixture. Place in
a baking dish and roast until golden and tender (1½-2 hours). Using a sharp knife, cut between ribs into pieces and serve hot with plum sauce.
Drink Suggestion: Robust red such as nero d’Avola. Drink suggestion by Max Allen