Prep Time - 20 Min | Cook Time - 180 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 180 Min | Cook Time - 10 Min
Lamb
3kgs lamb short rib racks
Braising stock
25g garlic cloves, crushed
4cm piece of ginger, grated
25g coriander roots and stems
8 star-anise
4 cinnamon quills
375ml dark soy sauce
250ml Shaoxing wine
185g brown sugar
20ml lime juice
3lt cold water
Glaze
50g Gochujang chilli paste
40g dark brown sugar
40ml rice wine vinegar
40ml fresh lime juice
30ml water
To Finish
3 green onions, finely sliced
Lime wedges
Toasted sesame seeds
For braising stock: Heat oil in a wok over medium-high heat, add garlic, ginger, coriander, star anise, cinnamon, soy sauce, Shaoxing wine, brown sugar, lime juice and water. Bring to the boil, reduce heat and simmer for 20 minutes to allow flavours to infuse.
For Glaze: place all ingredients in a saucepan over medium high heat. Whisk to combine. Cook for 1-2 minutes or until heated through. Set aside.
Place lamb ribs, meat side down, in a gastronorm in a single layer. Pour over braising stock to immerse ribs. Cover tightly with baking paper and foil, place in the oven for 1 hour at 130◦C for 1 hour at 30% steam.
Remove from the oven to cool slightly. Remove from the braising liquid and portion into individual ribs.
Heat a frying pan or grill pan over high heat, add in the lamb ribs and cook for 2 -3 minutes on each side, then coat with the glaze. Turn for 30 seconds and remove the lamb ribs from the heat.
Serve garnished with green onions, lime wedges and sesame seeds.
