Lamb ribs, roasted sesame cream and mountain pepper dressing

SERVES 4-6 // PREP TIME 25 MINS // COOK 4 HRS (PLUS STANDING, RESTING)

“At Agnes, we smoke the ribs in a hot smoker, burning wood at 130°C for three hours then wrap them in foil for a further hour,” says Williamson. “This could be replicated at home in a Weber, kettle barbecue or oven. Alternatively, you could steam to tender for two to three hours, cool, then cut and grill over coals.”

1 tbsp each whole black peppercorns, mountain pepper (see note) and coriander seeds, dry-roasted and ground

2 lamb spare rib racks (about 2kg), fat cap on ROASTED SESAME CREAM

125 ml (½ cup) reserved whey (see labne recipe, p98)

2 tbsp olive oil, plus extra for drizzling

1 golden shallot, thinly sliced

125 gm roasted sesame seeds 50 gm buttermilk 40 gm natural yoghurt

¼ tsp bonito dashi powder (see note, p98) MOUNTAIN PEPPER DRESSING 1½ tbsp raw caster sugar

60 ml (¼ cup) lemon juice

2 tbsp fish sauce

1 garlic clove, finely grated Finely grated zest of 1 lemon

½ tsp each mountain pepper and coriander seeds, dry-roasted and ground

80 ml (1/3 cup) vegetable oil

Juice of 1 lime, or to taste

1 For roasted sesame cream, place reserved whey from labne (see recipe, p98) in a small saucepan over mediumhigh heat and reduce by three-quarters (3 minutes); cool completely. Meanwhile, heat oil in a small frying pan over high heat. Add shallot and cook, stirring frequently, until softened (4 minutes); cool completely. Transfer reduced whey and shallots to a blender with 250ml (½ cup) water and remaining ingredients and blend until smooth. Season to taste and set aside.

2 For mountain pepper dressing, place sugar in a small saucepan over high heat. Cook, swirling pan until a light caramel forms (2-3 minutes). Remove from heat and whisk in lemon juice; cool to room temperature. Transfer to a bowl with remaining ingredients, season to taste and whisk to combine. Stir in lime juice to taste. Set aside until ready to serve.

3 Place black peppercorns, mountain pepper and coriander seeds in a small bowl and toss to combine. Drizzle lamb with extra oil, scatter over half of spice mixture, and season with salt flakes; stand on a wire rack at room temperature for 30 minutes.

4 Preheat oven to 160˚C. Place lamb and wire rack in a large high-sided roasting pan and add enough water so that it comes up to the wire rack. Cover tightly with foil and cook until lamb is very tender (4 hours). Remove lamb and cut in half so you have about 4 ribs per person.

5 Meanwhile, prepare and preheat a wood-fired charcoal barbecue for grilling. Season lamb all over, then barbecue, turning frequently, until charred (2-3 minutes). Set aside to rest for 5 minutes, then cut into portions.

6 Divide lamb among plates, spoon over dressing and scatter with remaining spice mixture. Place a spoonful of sesame cream on each plate and serve with remaining dressing on the side. Note Mountain pepper or Tasmanian native pepper is available from specialist greengrocers; if unavailable, substitute black peppercorns.

“If it makes sense to cook it over fire, we put it on the menu. If it doesn’t make sense to cook it over fire, we won’t do it.”