Ta­marind and lime lamb ribs with co­conut rice

Stanthorpe Border Post - - LIFE - WeLoveOurLamb.com.au

SERVES: In­gre­di­ents

6

1.2kg lamb ribs

1 tbsp veg­etable oil

3cm piece fresh gin­ger, finely grated

2 gar­lic cloves, crushed

1⁄ cup ta­marind con­cen­trate

2

Zest and juice of 1 lime

2 tbsp brown su­gar

1 tbsp fish sauce

1 tsp sriracha sauce

1 tbsp rice wine vine­gar

1 tsp caster su­gar

2 lebanese cu­cum­ber, peeled into rib­bons

Mi­crowave co­conut rice, lime wedges, to serve

Method

Pre­heat oven to 200°C (180°C fan-forced). Line a large bak­ing tray with bak­ing pa­per. Heat a lightly oiled char­grill pan or bar­be­cue to a medium-high heat. Cook lamb for 4 to 5 min­utes on each side or un­til lightly charred. Place on pre­pared tray.

Place oil, gin­ger, gar­lic, ta­marind, lime zest and juice, brown su­gar, fish sauce and sriracha into a medium saucepan and heat over medium heat for 4 to 5 min­utes or un­til su­gar dis­solves and sauce slightly thick­ens.

Brush lamb with mari­nade, re­serv­ing any left­over in a bowl and cook in oven for 45 to 50 min­utes, bast­ing oc­ca­sion­ally, or un­til ten­der. Cover loosely with foil to rest for 10 min­utes.

In a medium bowl place vine­gar and caster su­gar and stir to com­bine. Add cu­cum­ber, toss to coat and set aside to pickle for 5 min­utes. Serve lamb with cu­cum­ber pickle, co­conut rice and lime wedges.

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