Grass fed, Free Range, Locally farmed Manawatu Lamb
Fresh and ready for your culinary skills at home. small amount of bone in for great flavour
Net 500g, amount of ribs may vary slightly
Try out the recipe below for some inspiration be sure to check out the 2nd image for end result. Happy cooking
SICHUAN PEPPER LAMB RIBS
Prep time: 5 mins
Cook time: 1 hour 20 mins
Serves: 4 as a nibble
2 cups Moreish chicken stock
3 tbsp sesame oil
4 tbsp soy sauce
Thumb's worth of ginger, sliced
1.5kg lamb ribs
2 tbsp sichuan peppercorns, toasted and crushed
Preheat the oven to 180C on bake.
In an ovenproof frying pan, combine the stock, sesame oil, soy and ginger and bring up to the boil. Add the lamb ribs. Bring everything back up to a simmer and then pop in the oven to cook for about an hour or until the lamb ribs are soft and tender – it might need a bit longer. Give the ribs a stir about once or twice.
Once they are done, remove from the liquid and pop on a roasting tray. Bring the heat up to 220C on grill. Sprinkle the crushed sichuan peppercorns and a bit of sea salt over the top and pop under the grill to caramelise for a few quick minutes, taking care not to let them burn, and then flip them over to do the other side. Remove and serve while they are still nice and hot.