Crispy Roasted Lamb Ribs, Sweet & Sour Tamarind Sauce and Jerk Peanuts

Tue, 9 April 2024

Serves 4

Ingredients:

2 Sheets Of Lamb Ribs Sometimes Called Lap Of Lamb

1 Cinnamon Stick

3 Tsp Sea Salt

2 Tsp Brown Sugar

1 Tsp Black Pepper

6 Cloves

Bunch Of Thyme

 

For The Sauce:

150g Tamarind From The Block

250ml Boiling Water

4 Tbsp Brown Sugar

2 Cloves Of Garlic

1 Inch Piece Of Ginger

1 Cinnamon Stick

½ Tsp Chilli Flakes

4 Tbsp Soy Sauce

1 Sprig Of Thyme

For The Nuts And Garnish

6 Tbsp Plain Peanuts Or Cashews

2 Tsp Jerk Seasoning Plus Extra

Lime Wedges

Sliced Red Onion.

Coriander

Salt and pepper

 

Method:

Preheat oven to 160c.

Prep the lamb by cutting it into chops in between the bones and place into a bowl. Toss in the salt, sugar and pepper, mix it all up and place it all into a lined baking tray. Add the cinnamon, cloves and thyme. Cover with tin foil and place in the oven for a hour and half.

While the lamb is cooking let’s make the sauce, soak the tamarind in the hot water. While the tamarind is cooling break it up with your fingers picking out any large seeds or fibres. After 30 minutes strain it through a sieve to catch any remaining chunks. Place the tamarind into a saucepan with the remaining sauce ingredients and place on a low heat. Simmer very gently until the sauce is nice and thick. Remove from the heat, remove the cinnamon and thyme, now blend until smooth and set aside.

Grab a dry pan and place on a medium heat, add the nuts and jerk seasoning. Toast together until fragrant and delicious. Set aside.

Remove the lamb from the oven, remove the foil and pour off the juice but keep some for later. Turn up the ovens heat to 225c. When hot add the lamb back to the oven for 15 minutes until golden and crisp. Remove from the oven and drizzle a little bit of the juice back in. Add the lamb to a bowl and toss with the tamarind sauce until evenly coated. Serve the lamb up on a platter, sprinkle with nuts, some extra jerk seasoning, the onions, coriander and lime wedges.