Crispy Lamb Ribs

SAVORY

Jul 27

Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs

Chef Paul Donnelly of The Tyger | New York

“The fish sauce caramel is a perfect glaze for any kind of barbecued meat, but in particular lamb. In this recipe, we have gone for bone-in Lumina lamb ribs. The sweet and sour-inspired sauce originates from Northern Cambodia and the country’s produce: bright herbs, aromatic rhizomes, and its renowned Kampot black pepper.” - Chef Paul Donnelly

INGREDIENTS

Lamb Ribs:
1 kilogram water
400 grams granulated sugar
300 grams brown sugar
340 grams fish sauce
100 grams ginger
40 grams kosher salt
30 grams garlic
12 pods star anise
1 Lumina bone-in lamb rib plate

Cambodian Sweet & Sour Sauce:
340 grams fish sauce
295 grams soy paste
275 grams black vinegar
1 stalk lemongrass
15 grams long red chile
15 grams garlic
15 grams peeled ginger
20 grams ground cumin
2 kilograms sugar

To Assemble and Serve:
Steamed jasmine rice
Lime wedge
Torn cilantro leaves
Torn mint leaves

METHOD

For the Lamb Ribs:
In a large saucepan over medium-high heat, bring all ingredients to a boil. Once boiling, remove from heat and let cool. Place lamb in a shallow roasting pan. Pour cooled brine over lamb. Cover and refrigerate overnight.

For the Fish Sauce Caramel:
In a mixing bowl, combine fish sauce, soy, and vinegar. Set aside. In a food processor, process lemongrass, chile, garlic, and ginger until a thick paste is achieved. Add the paste to the fish sauce mixture. Stir to combine and set aside. In a saucepan over high heat, add sugar and 100 grams water. Cook until the sugar begins to caramelize and the mixture reaches 350°F. Remove from heat and slowly stir in fish sauce mixture. Return to heat and bring mixture to a boil, whisking constantly. Once boiling, remove from heat and let cool.

To Assemble and Serve:
Heat oven to 350°F. Roast Lamb Ribs 4 hours, or until desired temperature. The meat should fall right off the bone! Let rest. Place a small pile of rice into the center of a serving plate. Coat Lamb Ribs in 3 ounces Cambodian Sweet & Sour Sauce. Arrange Lamb Ribs on top of the rice. Garnish with lime wedge, and fresh herbs.

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