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MLA Lamb Rib with Sour & Sweet Dip
- Prep time 30Min
- Cook time 1Hr
- Technique Braise, Pan Fry / Saute
- Meat Lamb
- Cut Ribs
- Serves 4
Slow-cooked lamb ribs with sweet and sour Cantonese sauce and crushed peanuts.
Ingredients
-
10 kg lamb ribs or short loin
-
20 g thyme
-
50 g rosemary
-
200 g whole garlic
-
100 g lemongrass
-
4 lemons
-
1 kg sea salt
-
10 L of olive oil
-
20 g black peppercorns, for dusting
Sour & Sweet Sauce:
-
1 bottle of white vinegar
-
1 bottle of OK sauce
-
750 g yellow sugar (sliced)
-
250 g haw flakes
-
250 g sour plum sauce
-
250 g tomato ketchup
-
50 g Worcestershire sauce
-
10 g small fresh chilli
-
500 g 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°C-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.
