- 1 bone in lamb breast (1.5 kg)
- 4 garlic cloves, smashed
- 4 thyme sprigs
- 2.5 litres vegetable oil, to cook lamb, plus extra if necessary
- 500 ml cola (2 cups)
- 250 ml tomato sauce (1 cup)
- 250 ml barbecue sauce (1 cup)
- 50 ml red wine vinegar
- 50 ml soy sauce
- 50 gm ginger, finely chopped
- 2 tbsp Dijon mustard
- 4 star anise
- 2 cinnamon quills
- 2 long red chillies, coarsely chopped
- 2 tbsp vegetable oil
- 4 corn cobs, kernels removed
- 1 garlic clove, crushed
- 1 rosemary sprig
- 1/3 cup mint, coarsely chopped
- ½ cup flat-leaf parsley, coarsely chopped
- 3 golden shallots, thinly sliced into rings
- 2 tbsp mild-flavoured extra-virgin olive oil
- 1For cola marinade, bring ingredients to boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until a sticky glaze forms (25-30 minutes), remove chilli, cinnamon and star anise (discard), set aside to cool.
- 2Meanwhile, preheat oven to 90C. Combine lamb with garlic and thyme in a large, deep ovenproof dish that fits lamb snugly in a single layer. Pour over oil to cover completely, then cover with foil and confit in oven until lamb is very tender (4 hours). Set aside and cool to room temperature.
- 3Remove meat from oil in one piece (discard oil). Keeping the bones in place, remove the white cartilage that runs across the meat (discard). Refrigerate lamb pressed between 2 pieces of baking paper and 2 trays weighted with food cans (1 hour). When cold, cut into individual ribs.
- 4Heat cola glaze in a large non-stick frying pan over low heat, add ribs and turn occasionally until heated through and glazed (4-5 minutes).
- 5Meanwhile, for corn salad, heat vegetable oil in a saucepan over high heat, add kernels along with garlic and rosemary, and season to taste, then cover and cook until slightly golden (2-4 minutes). Transfer to a bowl and toss with mint, parsley and shallots, then dress with olive oil and serve with lamb ribs.
Drink Suggestion: 2009 Corzano e Paterno “Terre di Corzano” Chianti. Drink suggestion by Oliver Tucker