Method

• 1.
  Preheat oven to 150°C.
• 2.
  For the cumin marinade, heat the oils in a saucepan over medium-high heat. Add onion, garlic, cumin and coriander, and cook, stirring occasionally, for 12 minutes or until lightly browned. Increase heat to high and add vinegar, tamari, sugar and 1/3 cup (80ml) water, stirring to dissolve sugar. Bring to the boil, then set aside.
• 3.
  To make the ribs, heat the chilli oil in a large saucepan over high heat. In batches, cook the lamb for 2 minutes each side or until browned. Transfer lamb to a large roasting tray and add two-thirds cumin marinade, reserving remaining marinade.
• 4.
  Cover tray tightly with foil and transfer to oven. Roast, turning lamb halfway, for 4 hours or until very tender. Remove lamb from cooking liquid and chill until completely cooled. Discard cooking liquid.
• 5.
  Cut cooled lamb ribs into a mixture of two-rib and three-rib pieces. To fry the lamb, combine flours in a bowl. Dust ribs in flour mixture, shaking to remove excess. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 165°C (a cube of bread will turn golden in 55 seconds when the oil is hot enough).
• 6.
  In 3 batches, fry lamb ribs, turning halfway, for 4 minutes or until golden and crisp. Remove with tongs and drain on paper towel. Repeat with remaining lamb.
• 7.
  Cook rice noodles according to packet instructions, then drain.

• 8.
  Reheat reserved cumin marinade in a saucepan over medium heat. Keep warm.
• 9.
  Divide noodles among serving bowls. Top with rib pieces and scatter with pickled vegetables, sesame and coriander leaves. Drizzle with marinade to serve.