Sticky Lamb Ribs with an Asian flavoured glaze
12 pieces Australian Lamb Ribs
40 gm Water
250 gm Sugar
3 cloves Garlic
2 stalks Lemongrass
60 gm Ginger
1 Red Chilli, deseeded
75 ml Black Vinegar
75 ml Soy Sauce
75 ml Fish Sauce
100 gm Breadcrumbs
60 gm Garlic, chopped
60 gm Butter
40 gm Parsley, chopped
To make the glaze, combine water and sugar in pot. Once the sugar melts, add finely chopped garlic, lemongrass, ginger and red chilli.
Then whisk in vinegar, soy sauce and fish sauce and reduce to a light syrup.
To make the breadcrumbs, add garlic into butter that is melted in a pan and cook until fragrant, before adding the breadcrumbs and cook until golden brown. Then place in oven for 4 minutes at 160 degrees.
Marinade the lamb ribs before sealing in an airtight bag to sous-vide for 12 hours at 80°C.
Remove lamb ribs from bag, apply glaze and sear for crust, before finishing off in the oven at 180°C for 1 to 2 minutes.
Mix breadcrumbs with chopped parsley, place on lamb ribs and serve with lime wedge.
Let the lamb rest after removing from the oven. This allows the meat to relax and redistribute the juices, resulting in a more tender bite!