Ben and Elvis’ beer and miso lamb ribs

Western Times - - LIFE | TASTE -

THIS lamb mari­nade is a favourite of the head chefs at Porteño.

SERVES: 8 In­gre­di­ents

4 racks of lamb ribs (400g) 1 cold radish, quar­tered

1 cold cu­cum­ber, quar­tered and cut into pieces

1 knob gin­ger, peeled

1 clove gar­lic, peeled


2 x 350ml bot­tles of draught beer

150g yel­low miso paste 100g caster su­gar


Pre­heat a com­bi­na­tion oven with a steam func­tion to 100C and 100% steam. Place the ribs on steamer trays and cook for two hours.

Re­move from the oven and leave to cool. You can also use a large stove­top steamer, for the same amount of time, to steam the lamb ribs if pre­ferred.

With a sharp, heavy knife or cleaver, slice along­side each rib so you get a sin­gle, fin­ger–friendly por­tion. Place these in a non-re­ac­tive dish.

Whisk the beer, miso paste and su­gar in a large mix­ing bowl un­til com­bined then pour over the lamb ribs and toss evenly to coat. Cover, re­frig­er­ate and leave to mar­i­nate for up to 24 hours.

Pre­heat the oven to 200C and place the mar­i­nated lamb ribs on lined bak­ing trays.

Bake for 10–15 min­utes or un­til a golden brown crust forms over the ribs.

Serve im­me­di­ately with the radish and cu­cum­ber. Gar­nish with gin­ger and gar­lic.


Use any left­over mari­nade as a dip­ping sauce for the cooked ribs. Just be sure to bring to the boil on the stove be­fore serv­ing.

For ten­der, fall-off-the bone ribs, al­ways look for a rack of ribs with mar­bled fat through­out. This will help add ex­tra flavour.

For more lamb recipes, visit

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.