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
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.
Meanwhile, 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.
■Source: Meat & Livestock Australia, visit beefandlamb.com.au