Chef's Recipes

Char-grilled lamb ribs with coriander and pepper

Australian Gourmet Traveller recipe for Char-grilled lamb ribs with coriander and pepper by Luke Burgess

By Luke Burgess
  • 45 mins preparation
  • 3 hrs 15 mins cooking plus cooling, chilling
  • Serves 8
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Char-grilled lamb ribs with coriander and pepper
"Would you please ask Luke Burgess for the recipe for the amazing lamb ribs he cooks at Hobart's Garagistes?" Jane Schmidt, Hobart, Tas
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.
You'll need to begin this recipe a day ahead.


  • 2 lamb rib racks (about 1.5kg each), trimmed
  • 30 gm coriander seeds
  • 30 gm whole black peppercorns
  • 300 ml grapeseed oil
  • 100 gm light palm sugar, crushed
  • 200 ml lemon juice, plus finely grated rind of 1 lemon
  • 4 garlic cloves, finely chopped
  • 3 tsp fish sauce


  • 1
    Steam lamb ribs in batches in a large steamer over a saucepan of simmering water until tender (1½ hours). Cool, then refrigerate overnight. Cut ribs into portions and refrigerate until required.
  • 2
    Dry-roast coriander seeds in a frying pan (30 seconds). Transfer to a mortar and pestle with peppercorns and finely crush. Combine with remaining ingredients, season to taste and set aside.
  • 3
    Heat a large char-grill pan over medium-high heat. Char-grill ribs in batches, turning occasionally, until browned and warmed through (5-6 minutes). Transfer to a large bowl, drizzle two-thirds of the dressing over and toss to combine. Serve lamb hot, drizzled with remaining dressing.


This recipe is from the May 2012 issue of .

  • undefined: Luke Burgess