Tamarind and Lime Lamb Ribs with Coconut Rice

December 31, 2017

Tamarind and Lime Lamb Ribs with Cocunut Rice

Tamarind and Lime Lamb Ribs with Coconut Rice

Serves: 6


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.

â– Source: Meat & Livestock Australia, visit

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