Prep Time - 20 Min | Cook Time - 240 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 240 Min | Cook Time - 10 Min
Lamb
3kg lamb short rib racks
Sea salt and cracked pepper
Masterstock
20ml sesame oil
25g garlic cloves, sliced
60g piece ginger, thickly sliced
25g coriander roots and stems
8 star-anise
4 cinnamon quills
150g green onions, chopped
250ml Shaoxing wine
185g brown sugar
375ml light soy sauce
3 litres cold water
Serving Suggestions
Green onions, sliced
Coriander leaves
Toasted sesame seeds
Pickled Vegetables
Bring lamb ribs to room temperature before starting recipe. Pre-heat wood fired oven or barbeque or oven to 140◦C.
Heat wok over high heat, add sesame oil, followed by garlic, ginger, coriander, green onions, star anise and cinnamon quills. Stir to combine, deglaze wok with Shaoxing wine. Add brown sugar, soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place lamb in a gastronorm, meat side down and cover with masterstock. Cover with baking paper and foil, place in wood fired oven, oven or barbeque, lid down. Cook for 1 ½ - 2 hours or until fork tender.
Drain ribs, reserving masterstock. Strain back into wok, increase heat to high and boil for 10 minutes or until reduced to a glaze. Place ribs back into wok or on barbeque or chargrill plate, cook for 5 minutes, coating with glaze. Turn and baste regularly to prevent burning.
Garnish with green onions, coriander and sesame seeds. Serve with pickled vegetables.
