MLA Lamb Rib with Sour & Sweet Dip
- Prep time 30Min
- Cook time 3Hr
- Technique Braise, Pan Fry / Saute
- Meat Lamb
- Cut Ribs
- Serves 20
Tender lamb ribs slow-cooked in olive oil, finished with a sweet and sour Cantonese-style sauce and crushed peanuts, an irresistible fusion of French and Chinese culinary techniques.
Ingredients
- 10kg lamb ribs or short loin
- 20g thyme
- 50g rosemary
- 200g whole garlic
- 100g lemongrass
- 4 lemons
- 1kg sea salt
- 10 litres olive oil
- 20g black peppercorn, for dusting
Sour & Sweet Sauce:
- 1 bottle white vinegar
- 1 bottle OK sauce
- 750g yellow sugar (sliced)
- 250g haw flakes
- 250g sour plum sauce
- 250g tomato ketchup
- 50g Worcestershire sauce
- 10g small fresh chilli
- 500g peanuts
Method
-
Marinate the Lamb:
- Marinate the lamb ribs overnight with thyme, rosemary, garlic, lemongrass, lemon, and sea salt.
-
Confit the Lamb:
- Submerge the lamb ribs in pure olive oil and slow-roast at a low temperature of 100–120°C for 2–3 hours.
- The lamb bones should pull away easily once done.
-
Prepare the Sauce:
- Make a sweet and sour sauce similar to the ketchup-based sauce used in Cantonese sweet and sour pork.
-
Finish and Serve:
- Drizzle the sauce over the cooked lamb ribs.
- Sprinkle with fried crushed peanuts.
- Cut the ribs into bite-sized pieces and serve.
