BUTCHER BOY Sticky Australian Baby Lamb Ribs
- Prep 10Min
- Cook 12Hr, 30Min
- Style ,
- Meat
- Cut
- Serves 2
Sticky Lamb Ribs with an Asian flavoured glaze
Ingredients
12 pieces Australian Lamb Ribs
40 gm Water
250 gm Sugar
3 cloves Garlic
2 stalks Lemongrass
60 gm Ginger
1 Red Chilli, deseeded
75 ml Black Vinegar
75 ml Soy Sauce
75 ml Fish Sauce
100 gm Breadcrumbs
60 gm Garlic, chopped
60 gm Butter
40 gm Parsley, chopped
1 Lime
Preparation
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To make the glaze, combine water and sugar in pot. Once the sugar melts, add finely chopped garlic, lemongrass, ginger and red chilli.
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Then whisk in vinegar, soy sauce and fish sauce and reduce to a light syrup.
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To make the breadcrumbs, add garlic into butter that is melted in a pan and cook until fragrant, before adding the breadcrumbs and cook until golden brown. Then place in oven for 4 minutes at 160 degrees.
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Marinade the lamb ribs before sealing in an airtight bag to sous-vide for 12 hours at 80°C.
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Remove lamb ribs from bag, apply glaze and sear for crust, before finishing off in the oven at 180°C for 1 to 2 minutes.
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Mix breadcrumbs with chopped parsley, place on lamb ribs and serve with lime wedge.
Recipe Tip
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Let the lamb rest after removing from the oven. This allows the meat to relax and redistribute the juices, resulting in a more tender bite!
