Wednesday, May 28, 2014

Greek Mutton Ribs

Ingredients

  • 1kg lamb breast riblets, cut into single ribs
  • Olive oil, for serving

Marinade:

  • 2cm ginger
  • 5 onions from spring onions
  • 2 cloves garlic
  • 1 tablespoon honey
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon coriander seed
  • 1 teaspoon ground cumin
  • 1 star anise 

Dipping sauce:

  • 1 clove garlic, crushed
  • Zest and juice of one lemon
  • 1 tablespoon chopped mint
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ½ cup Greek yoghurt

Method

  • For the marinade, combine ingredients in the chopper attachment of a stick blender and blend until combined.
  • Coat ribs in marinade and refrigerate for 1 hour or overnight.
  • For the dipping sauce, combine ingredients in a bowl. Check seasoning.
  • Preheat oven to 160°C. Place ribs on a rack over an oven tray and bake for 1½ hours or until tender, basting with marinade once during cooking. Drizzle with a little olive oil to serve.
  • For plating heat marinade in a pan and make it in a thick sauce. Brush it on the plate and put ribs over it. 
  • Serve ribs with dipping sauce to the side.


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