Char-grilled lamb ribs with coriander and pepper

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.

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.

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.