"Lamb ribs are delicious and a great snack for large groups," says Andrew McConnell. "They work well for entertaining because most of the preparation can be done a day ahead." Start this dish a day ahead to marinate the lamb.
- 2 lamb racks (about 400gm each)
- For frying: grapeseed oil
- To serve: fried sliced garlic and lemon wedges (optional)
- 150 gm brown sugar
- 50 gm roasted dry chilli powder
- 25 gm smoked paprika
- 25 gm (1/3 cup) coriander seeds
- 2 tbsp black peppercorns
- 25 gm (½ cup) Sichuan peppercorns
- 1 tbsp (heaped) white peppercorns
- 8 star anise
- 2 gm (1 tsp) cloves
- 1For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.
- 2Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.
- 3Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).
- 4Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.
Drink Suggestion: Asahi Super Dry “Dry Black” lager, Osaka. Crisp and refreshing, and the nuttiness of the toasted malt combines well with the rich lamb. Drink suggestion by Leanne Altmann
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