“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
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Ingredients
Method
Main
1.Place lamb ribs uncovered on a wire rack in the refrigerator overnight. This dries the meat, intensifies the flavour and helps with rendering.
2.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).
3.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).
4.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.
5.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.
Notes
