Ben and Elvis’ beer and miso lamb ribs
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 WeLoveOurLamb.com.au.