2 tbs cumin seeds
2 tbs coriander seeds
1 tbs fennel seeds
1½ tbs olive oil
2 x 1kg lamb ribs (or pork ribs)
3 star anise
2 garlic cloves
2 tsp finely grated ginger
2 tbs honey
1 cinnamon stick
1 radicchio (or gem lettuce)
Handful flat-leaf parsely leaves
Juice of ½ orange, plus wedges to serve
Juice of 6 oranges cup (115g) honey For the orange glaze, place juice and honey in a saucepan over high heat. Bring to the boil and cook for 12 minutes or until reduced by two-thirds. Set aside.
Preheat oven to 180°C and grease a large roasting pan. Place cumin, coriander and fennel seeds in a frypan over high heat. Toast 1-2 minutes until fragrant. Using a mortar and pestle, crush to fine powder. Rub 2 tsp oil over lamb and coat in seed mix. Place star anise, garlic, ginger, honey, cinnamon and % cup (60m1) water in prepared pan and combine. Add lamb and turn to coat. Cover with foil and roast for 3 hours or until lamb is very tender. Increase the oven temperature to 200°C. Line a baking tray with baking paper. Remove lamb from star anise mixture and discard liquid. Place Iamb in second prepared pan and brush with a little of the orange glaze. Roast, basting with the glaze every 10 minutes, for 30 minutes or until dark golden. Reserve remaining glaze. Meanwhile, combine radicchio leaves, parsley, orange juice and remaining oil in a bowl. Drizzle lamb with remaining glaze and serve with salad and orange wedges.
NUTRITION • 18G PROTEIN • 13G SAT FAT • 31G CARB • 31G SUGARS • 90MG SODIUM • 475 CAL (1990KJ)