Chef Todd Erickson Chinese sticky lamb ribs
- Prep time 10Min
- Cook time 2Hr
- Technique Braise, Grill
- Meat Lamb
- Cut Rack
- Serves 2
Tender, sticky lamb ribs braised in an aromatic Asian-style sauce are paired with a vibrant, chilled soba noodle salad full of herbs, pear and chilli for a perfect fusion dish.
Ingredients
Lamb Ribs:
- 2 racks of Australian lamb ribs
- 2 tbsp sesame oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
Rib Braising Liquid:
- 480ml sake
- 240ml tamari (or light soy sauce)
- 200g soft brown sugar
- 4 garlic cloves, chopped
- 60g celery, chopped
- 1 medium red onion, chopped
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp sriracha
Soba Noodle Salad Vinaigrette:
- 1.5 tbsp rice vinegar
- 1.5 tbsp lime juice
- 60ml chilled braising liquid (from above)
- 0.25 tsp fish sauce
- 1 tbsp caster sugar
- 0.25 tsp sea salt
- 1 garlic clove, minced
- 1 tsp fresh ginger, minced
Soba Salad:
- 300g soba noodles
- 1 fresh pear, julienned
- 0.25 cup spring onions, finely sliced
- 1 small courgette, julienned
- 0.25 cup nori seaweed, finely sliced
- 2 tsp Fresno chilli, thinly sliced
- 2 tbsp fresh basil, finely shredded
- 2 tbsp fresh mint, finely shredded
- 2 tbsp fresh coriander, finely shredded
- 90ml salad vinaigrette
- Sea salt, to taste
- Freshly ground black pepper, to taste
Method
Prepare the Lamb Ribs:
- Preheat the oven to 190°C (fan 170°C). Heat a medium-sized Dutch oven (or deep ovenproof pan with lid) over medium-high heat. Add sesame oil.
- Trim any excess fat from the lamb ribs and gently score both sides. Season generously with salt and pepper. Once the oil is shimmering, sear the ribs on both sides until golden brown.
- Pour in the prepared braising liquid, cover the Dutch oven, and transfer to the oven. Cook for 2 hours or until the ribs are very tender.
- Remove from the oven and keep warm or refrigerate until ready to serve.
Prepare the Braising Liquid:
- Combine all braising liquid ingredients in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat.
- Let cool and refrigerate until needed (reserve 60ml for vinaigrette).
Make the Vinaigrette:
- In a small bowl, whisk together all vinaigrette ingredients until combined. Chill until ready to use.
Assemble the Soba Salad:
- Cook soba noodles according to packet instructions. Rinse under cold water and drain well. In a large bowl, toss soba noodles with pear, spring onions, courgette, nori, chilli, herbs and vinaigrette.
- Season to taste with salt and pepper. Keep chilled until ready to serve.
To Serve:
- Plate warm lamb ribs with a generous portion of chilled soba noodle salad.
- Drizzle with additional braising liquid if desired, and garnish with extra fresh herbs or a wedge of lime.
