Chef Todd Erickson Chinese sticky lamb ribs
- Prep time 10Min
- Cook time 2Hr
- Technique Braise, Grill
- Meat Lamb
- Cut Rack
- Serves 2
Chinese sticky lamb ribs
Ingredients
2 each Australian lamb ribs
2 tablespoons sesame oil
Kosher salt to taste
Fresh cracked black pepper to taste
Rib Braising Liquid:
2 cups sake
1 cup tamari soy sauce
1 cup brown sugar
4 cloves fresh garlic, chopped
¼ cup celery, chopped
1 cup red onion, chopped
1 each cinnamon stick
1 each bay leaf
2 tablespoons sriracha
Soba Noodle Salad Vinaigrette:
1 ½ tablespoons rice vinegar
1 ½ tablespoons lime juice
¼ cup braising liquid, chilled
¼ teaspoon fish sauce
1 tablespoon sugar
¼ teaspoon kosher salt
1 clove fresh garlic, minced
1 teaspoon fresh ginger, minced
Soba Salad:
3 cups soba noodles
1 each fresh pear, julienne
¼ cup scallion, slivered
1 cup zucchini, julienne
¼ cup nori seaweed, thinly sliced
2 teaspoons fresno chiles, thinly sliced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
2 tablespoons fresh cilantro, chiffonade
3 fluid ounce salad vinaigrette
Kosher salt to taste
Fresh cracked black pepper to taste
Method
Preheat oven to 375F. Next, preheat a medium sized dutch oven (large enough to hold rib) over medium-high heat with the sesame oil.
Take a knife, remove excess fat, and gently score each side of the lamb ribs. Season liberally with salt and pepper.
Once oil begins to shimmer, add ribs and sear on both sides until golden brown. Add braising liquid and place dutch oven, covered, into the oven for 2 hours (or until ribs reach desired tenderness). Remove from oven and reserve until ready to serve.
For the Rib Braising Liquid: Combine all ingredients in a small sauce pot and combine until mixed well. Cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until ready to use.
For the Soba Noodle Salad Vinaigrette: Combine all ingredients in a small bowl and whisk until combined. Reserve under refrigeration until ready to use.
For the Soba Salad: In a large mixing bowl, combine all ingredients and toss lightly to coat with vinaigrette. Season with salt and pepper and reserve under refrigeration until ready to use.
