DC
Lamb ribs are seriously naughty. Touching them up with some sour and sweet notes makes them even more delectable. #NextLevel!
3 lamb rib racks
1 tablespoon ground allspice
1/4 cup tamarind pulp, roughly chopped
1/2 cup honey
2 teaspoons finely grated ginger
1/2 teaspoon chilli powder
2 tablespoons lemon juice
2 coriander stalks, stems finely chopped, leaves set aside
2 teaspoons sesame seeds
1 Preheat the oven to 150°C (130°C fan-forced).
2 Remove the fat and sinewy membrane from the lamb ribs (or get your butcher to do it for you). Rub both sides of the ribs with the allspice and season with salt and pepper. Place them on an oiled rack in a large roasting pan with 2cm water in the bottom. Cover tightly with foil and cook for 1 1/2 hours or until the meat can easily be pierced with a knife. Set aside to rest.
3 Combine the tamarind pulp and 2 tablespoons boiling water in small saucepan over medium heat. Bring to the boil, then turn heat to low and simmer for about 5 minutes until thickened slightly. Turn up the heat to medium and add the honey, ginger and chilli powder. Bring to the boil and cook until reduced to 1/2 cup. Take off the heat and stir in the lemon juice and coriander stems.
4 Preheat a BBQ to high heat. Brush the glaze over both sides of the lamb ribs and cook for 2 minutes on each side or until slightly charred. Baste with more glaze as they cook.
5 Serve with a final drizzle of glaze, and sprinkle with sesame seeds and coriander leaves.
Serves 4
You can use 2 tablespoons of tamarind puree instead of the pulp.