Tamarind and lime lamb ribs with coconut rice
1.2kg lamb ribs
1 tbsp vegetable oil
3cm piece fresh ginger, finely grated
2 garlic cloves, crushed
1⁄ cup tamarind concentrate
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
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.