Lamb

Lamb ribs with rhubarb barbecue sauce

Name: Lamb ribs with rhubarb barbecue sauce recipe
Yield: 4
Ingredients: 300ml buttermilk; 2 x 900g lamb ribs, fat trimmed; 800ml beef stock; 1 brown onion, cut into wedges; 3 bay leaves; 3 garlic cloves, bruised; Baby parsley, to serve; 100g caster sugar; 1/2 bunch rhubarb, trimmed, cut into 5cm lengths; 1/3 cup (80ml) rice bran oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 1 tsp black peppercorns, toasted, ground; 1 tsp cumin seeds, toasted, ground; 1 cinnamon quill, toasted; 1 clove, toasted; 1/2 tsp fennel seeds, toasted, ground; 1/2 tsp coriander seeds, toasted, ground; 2 whole dried chillies; 2 tomatoes, finely chopped

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by Analiese Gregory

CHEF

Aug 06, 2019

It's all about the sauce. Recipe by Analiese Gregory, with top-class lamb from Tasmania's Littlewood Lamb.

300ml buttermilk
2 x 900g lamb ribs, fat trimmed
800ml beef stock
1 brown onion, cut into wedges
3 bay leaves
3 garlic cloves, bruised
Baby parsley, to serve

Rhubarb barbecue sauce

100g caster sugar
1/2 bunch rhubarb, trimmed, cut into 5cm lengths
1/3 cup (80ml) rice bran oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp black peppercorns, toasted, ground
1 tsp cumin seeds, toasted, ground
1 cinnamon quill, toasted
1 clove, toasted
1/2 tsp fennel seeds, toasted, ground
1/2 tsp coriander seeds, toasted, ground
2 whole dried chillies
2 tomatoes, finely chopped

Method

1.

For the lamb belly, combine the buttermilk with 1.2L water and 60g salt flakes in a large bowl. Add the lamb and submerge in brine. Cover bowl and chill for 12 hours or overnight.
2.

Meanwhile, for the rhubarb barbecue sauce, place sugar and 1/2 cup (125ml) water in a saucepan over high heat. Bring to the boil and add rhubarb. Simmer, stirring occasionally, for 10-12 minutes or until rhubarb is just tender
3.

Heat the oil in a large saucepan over high heat. Add onion, garlic, spices and dried chillies. Cook, stirring frequently, for 5-6 minutes or until onion has softened. Add tomato and cook, stirring occasionally, for a further 10-12 minutes. Add rhubarb and poaching liquid, plus 1 cup (250ml) water. Bring to the boil, reduce heat to low and simmer, stirring frequently, for 1 hour-1 hour 25 minutes or until thickened. Remove from heat, season to taste and cool completely.
4.

Preheat the oven to 160°C. Remove lamb from brine and pat dry with paper towel. Place lamb, skin-side up, in a large roasting pan with the stock, onion, bay leaves and garlic. Place a sheet of baking paper over the lamb, then cover roasting pan tightly with foil. Bake in the oven for 3 hours-3 hours 30 minutes or until meat is very tender.
5.

Remove lamb from oven. Preheat the oven grill to high. Uncover lamb and transfer to a large baking tray. Brush rhubarb barbecue sauce liberally all over lamb ribs. Place baking tray on top shelf and grill lamb for 8-10 minutes or until ribs are caramelised and golden.
6.

To serve, place lamb on a large platter and brush with more rhubarb barbecue sauce. Scatter ribs with baby parsley and serve with remaining barbecue sauce alongside.