INGREDIENTS
Lamb ribs
1.5 kg lamb ribs
150g brown sugar 30g five spice powder 30g chilli powder 15g garlic powder 15g smoked paprika |
Caramel sauce
160g rock sugar, grated
150ml young coconut juice 2 diced red chilies 20ml oyster sauce 2 shallots, peeled and cut into small wedges 30g garlic, peeled and crushed 10g chili flakes 2 limes, juiced 40ml fish sauce |
Murray River Sea Salt to taste
METHOD
Sous vide method
Combine lamb, brown sugar, five spice, chili powder, garlic powder and smoked paprika in a vacuum seal bag.
Vacuum seal and allow to marinate for at least 1 hour and up to 2 days. |
Place in the steam oven and steam at 65°C for 8 hours. |
Pressure Steam Oven method
Combine lamb, brown sugar, five spice, chili powder, garlic powder and smoked paprika in a vacuum seal bag.
Vacuum seal and allow to marinate for at least 1 hour and up to 2 days. |
Remove lamb from the bag and place all ingredients into a deep steam tray. Cover with foil and pressure steam
at 120°C for 45 minutes or until the meat falls off the bone. |
Caramel Sauce
In a heavy based pot on a medium to high heat, Induction setting 7, mix rock sugar and coconut juice,
bring to the boil, cook and reduce until a light caramel forms (approximately 7-8 minutes). Remove the pot from heat. |
Add remaining ingredients to the caramel, stir until combined. Season with lime juice and fish sauce, to taste. |
To Serve
Once cooked, place the lamb ribs on a grilling and roasting insert placed in a multi-purpose tray. | |
Pre-heat oven on Fan Grill at 200°C. Place lamb on shelf position 4 and cook for a further 10 minutes. | |
Carve lamb into individual ribs. | |
Arrange over a large serving platter, drizzle over the warmed sauce and serve. |