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Chinese style lamb ribs and Harissa Braised Lamb Ribs

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Ingredients

Chinese Style Lamb Ribs
2.5kg Lamb Ribs
3 Tbsp Vegetable Oil
1 Knob Finely Grated Ginger
4 Cloves Garlic Finely Grated
3 tsp Ground Pepper
3 tsp Ground Cumin
1 tsp Dried Chilli Flakes
200ml Rice Vinegar
100g Honey
70ml Soy Sauce
30ml Kecap Manis
Toastes Sesame Seeds To Garnish
Harissa Braised lamb ribs
2 Roasted Red Capsicums Skinned, Deseeded, Roughly Chopped
3 Fresh Red Chillis
3 Cloves Garlic
Handful Coriander
Handful Mint Leaves
Handful Parsley Leaves
1 tsp Tomato Paste
4 tsp Brown Sugar
2 tsp Cumin Seeds Toasted and Ground
2 tsp Coriander Seeds Toasted and Ground
1 tsp Sweet Smoked Paprika
50ml Lemon Juice
25ml Lime Juice
100ml Olive Oil
2kg Lamb Ribs
1 Cup Chicken Stock

Chinese style lamb ribs and Harissa Braised Lamb Ribs

  • Medium

Ingredients

  • Chinese Style Lamb Ribs

  • Harissa Braised lamb ribs

Directions

Steps

1
Done

Chinese style lamb ribs

Preheat oven to 140°C. Combine oil, ginger, three-quarters of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in large baking trays. Cover tightly with foil. Roast until very tender (2-2 ½ hours). Cool slightly and cut into double ribs.

2
Done

Meanwhile, simmer honey, soy sauce, kecap manis, vinegar and remaining garlic in a saucepan over medium-high heat until reduced to a glaze (10-15 minutes).

3
Done

Increase oven to 200°C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15- 20 minutes).

4
Done

Harissa Braised lamb ribs

Place all the ingredients, except lamb ribs and stock, in a food processor and blend to form a smooth paste. Season with salt and pepper.

5
Done

Trim the fat cap off the lamb ribs, and any excess fat. Place the lamb ribs in a suitable dish, season well with salt and pepper and add the harissa over them. Rub and massage the harissa over the ribs and refrigerate for at least a day for best results.

6
Done

Pre heat the oven to 150c.

7
Done

Place the ribs in a suitable sized braising or roasting dish. Add the chicken stock to the dish and cover with tin foil. Place tray on the stove top and heat for 3 minutes or so, to get the stock boiling around the ribs. Then move into the oven. Check tenderness after 1.5

8
Done

Remove the ribs from the oven when the meat is soft but not completely falling off the bone.

9
Done

Brush with extra harissa and warm/char on the BBQ or griddle pan.

The Cafe

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