Em’s a local legend on the food scene in Newcastle and her ribs are the perfect example of a dish that got her there!
I’ve got to admit I’ve never successfully cooked lamb ribs before! Thanks Em.
This recipe was really easy to get together, the Kasundi yoghurt and sambal added that extra something, making the meal pop!
For the vegetarians I used all the same flavouring and swapped out the ribs for filed mushrooms and baked them for about 10min – delicious!
In Em’s words..
“Better than I imagined because the produce is freakin’ amazing.”
Yep local really does matter when it comes to flavour! Enjoy and make sure you share your creations on social #yfc&me
Prep time: 30 Minutes
Cooking time: 2 Hours
$$ Medium Budget
Serves 4
For the lamb:
1kg of lamb ribs
2cm piece of ginger, grated
2 cloves of garlic, grated
1/4 cup of olive oil
Juice of 1 lemon
1 tbs of honey
1 tsp of ground cumin
1 tsp of ground coriander
1/2 tsp of turmeric ( swapped out dried turmeric and chilli for fresh, I couldn’t resist!)
1/2 tsp of chilli powder
1/2 tsp of garam masala
Sea salt and pepper
1 cup of greek yoghurt
3 tbs of Kasundi (Indian style tomato chutney)
Toasted sliced almonds for garnish
Lemon wedges to serve
For the Warm Salad:
1 bunch of dutch baby carrots, tops removed
1/2 a cauliflower, cut into bite sized florets
120 gm of assorted salad leaves
1/2 tsp of ground cumin
1/2 tsp of ground coriander
Olive oil for drizzling
Sea salt and pepper
For the Onion & Mint Sambal:
1 red onion, finely sliced
1/2 cup of mint leaves
1/2 cup of coriander leaves
2 tbs of white vinegar
1 tbs of caster sugar
Preheat the oven to 160°C
To prepare the lamb ribs place the ginger, garlic, olive oil, honey, lemon juice and spices in small bowl, season with salt and pepper and whisk to combine. Place the lamb ribs in a lined baking tray and spoon over the marinade, then use your hands to really rub it in. Cover tightly with foil and place in the oven for 1.5 hours.
To prepare the veggies, place them in a lined baking tray, drizzle with oil and sprinkle with the spices, season with salt and pepper and toss to combine.
After 1.5 hours, remove the foil from the lamb ribs and increase the oven temperature to 200°C. Pop the vegetable tray on a lower rack and bake the ribs and veggies for a further 30 minutes until the vegetables are tender and the lamb ribs are golden and crispy.
To make the sambal, place the mint, coriander, sugar and vinegar in a small food processor and blitz until you have a paste. Break up the onion with your fingers and then mix with the herb mixture. The vinegar and sugar will naturally break down the onion and start a ‘cooking’ process so the onion will lose its raw flavour and provide a sweet acidity that will really cut through the richness of the lamb ribs.
Place the yoghurt and kasundi in a bowl and stir two or three times in a folding motion. You want it to look nice and swirly.
To plate the dish, place a pile of salad leaves on each of four plates. Divide the roasted vegetables between the plates on top of the salad and then spoon over any remaining spiced oil from the vegetable tray. Next to the salad pile, place a dollop of the kasundi yoghurt and use the back of the spoon to spread it out slightly. Arrange the ribs on top of the yoghurt, divide the sambal into little piles and sprinkle over the toasted almonds. Spoon over any remaining pan juices and sambal juices and serve with lemon wedges.
If you’re looking for more delicious things to do with lamb check out Em’s blog, dinner will never look the same!
