Asian-Style Sticky Lamb Ribs

We all crave warming comfort food when the weather starts to cool down – rich and fragrant curries, succulent braises and soups, and meat so tender you could cut it with a spoon. This is the time of year when the art of slow cooking comes into its own.

 

Low & Slow revolves around this ancient method of slow cooking. The recipes are not only uncomplicated and economical, but incredibly tender and full of flavour.

 

You’ll find all the classic winter warmers here – hearty beef bourguignon, braised lamb shanks, pulled pork, coq au vin, osso buco, lasagne – as well as hearty soups, slow-cooked barbecuing classics, Indian curries and luscious desserts.

 

Whether you’re time poor, the family cook, an entertainer, vegetarian or shameless sweet-tooth, this book will help you slow down and enjoy the process and of cooking again.

 

Serves 4

Ingredients

• 2 x 800 g (1 lb 12 oz) racks of lamb ribs
• 3 garlic cloves, crushed
• 2 tablespoons peeled and grated fresh ginger
• 1 long red chilli, finely chopped
• 60 ml (2 fl oz/¼ cup) kecap manis*
• 2 tablespoons oyster sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons palm sugar (jaggery)
• 1 teaspoon sesame oil
• juice of 2 limes
• 2 lemongrass stalks
• 2 star anise
• 4 spring onions (scallions), sliced finely
• 1 tablespoon sesame seeds, toasted
• Steamed jasmine rice, to serve
• Steamed bok choy, to serve

*Kecap manis is a dark, thick, sweet Indonesian soy sauce, available from Asian grocery stores.

Method

1. Preheat the oven to 130°C/265°F (fan-forced).

2. Find a baking dish large enough to hold both racks of lamb; each lamb rack can be cut in half, if required, to fit your baking dish.

3. In a small bowl, combine the garlic, ginger, chilli, kecap manis, oyster sauce, soy sauce, palm sugar, sesame oil and lime juice. Brush the mixture over the lamb, then transfer the lamb to the baking dish.

4. Discard the dry leafy tops from the lemongrass stalks. Bruise the white stem of each one with the back of a knife, then cut each lemongrass stem into three pieces. Add to the baking dish with the star anise.

5. Cover the dish tightly with baking paper and a sheet of foil. Transfer to the oven and bake for 2 hours. Carefully remove the paper and foil, then turn the ribs over. Seal up tightly again, then bake for a further 1 hour.

6. Remove the lamb from the oven. Leave to cool slightly, then use a sharp knife to cut the lamb into segments between the ribs.

7. Serve on a platter, sprinkled with the spring onion and toasted sesame seeds, with steamed rice and bok choy alongside.

Recipes from Low & Slow: Comfort Food for Cold Nights by Louise Franc. Published by Smith Street Books. RRP 39.99.