Chengdu Spiced Lamb Ribs
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Chengdu Spiced Lamb Ribs
Recipe by Louis Tikaram
Ingredients
1 kg lamb ribs
3 tsp crushed Sichuan peppercorns
1 tsp crushed coriander seeds
½ cup small dried chili
1 tsp crushed fennel seeds
¼ cup Squeaky Gate extra virgin olive oil
1 tbsp Chinkiang vinegar
1 tbsp light soy sauce
1 tsp brown sugar
1 tsp sea salt flakes
Garnish
2 green onions, julienned
¼ cup picked coriander leaves
1 lime
Method
Cut the lamb ribs so that they fit in a large pot of seasoned water. Simmer until tender for around 40 minutes. Cool slightly, then cut into individual ribs.
When ready to serve, pound the spices and salt with a mortar and pestle, then set aside.
Heat the oil in a wok until smoking, then add the ribs and cook until golden (2-3 minutes). Drain off the excess oil. Add the spices and chili, and toss to combine until fragrant. Then add the vinegar, soy sauce, and sugar, and toss to coat the ribs well.
Garnish with spring onion, picked coriander leaves, and lime wedges.
