Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Lamb ribs with tamarind glaze
Serves 4–6 (Start 1 day before serving) Starters and mains
Ingredients
- 2 racks lamb ribs (approx. 800g each)
- 2tbsp olive oil
- 2 garlic cloves, finely chopped
- 1tsp ground cumin seeds, toasted
- 2tbsp ground coriander seeds, toasted
- dried chilli flakes, to taste
For the tamarind glaze
- 150g tamarind paste (from a block, not a jar)
- 75g brown sugar, plus extra to taste
- 1tsp dried chilli flakes, plus extra to taste
- 1 garlic clove, very finely chopped
- 2tbsp fish sauce (optional)
To serve
- chilli sauce
- green salad
Method
This recipe was devised for cooking on a Big Green Egg barbecue – but it works equally well for any barbecue with a lid.
The night before (or at least 1 hour before cooking), remove the membrane or flap from the bony side of the ribs using a sharp knife. Mix the oil, garlic, spices and 1tsp salt in a bowl large enough to hold the racks, then rub the mix all over the
ribs and allow to marinate, covered, in the fridge.
The next day, bring the meat back to room temperature and make the tamarind glaze. Break the tamarind into small pieces and put in a heatproof bowl. Pour over 250ml boiling water and leave to soak for around 30 minutes, mashing it a bit every now and then with your fingers and removing any seeds or large fibres as you go. Strain, by pushing the tamarind through a sieve into a pan to remove (and discard) any remaining fibres and seeds. Add the remaining glaze ingredients to the pulp, season with salt and gently cook until the sugar is dissolved, adding more sugar, salt or chilli to taste.
Set the Egg to indirect set-up, convEGGtor in legs-up position with the stainless-steel grill on top of the convEGGtor legs [or set up a regular barbecue with a lid for indirect cooking] and light to reach a temperature of 110–130C. Put the lamb on the grill, close the lid and cook for 3 hours until soft, brushing with 3½ tbsp tamarind glaze during the last hour.
Remove the lamb and rest for 10 minutes while you remove the convEGGtor and replace the grill for direct cooking [or adjust the grill rack for direct cooking on a regular barbecue] and increase the temperature to 220–250C. Cut the lamb into ribs, brush with a little more glaze and crisp on the grill with the lid closed for 2–5 minutes on each side, until sticky and beginning to char.
Serve with the remaining tamarind glaze, some chilli sauce and a green salad.
Advertisement