“Nothing beats inviting some friends around for a flame-grilled feast. I love barbecuing lamb ribs because they’ve got a lovely layer of fat which melts as they cook, adding flavour to the ribs, while keeping the meat moist at the same time.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne
- 1 kg lamb ribs
- 4 ears of corn in their husks
- 75 g salted butter, softened
- 2 tbsp pickled jalapenos, drained and finely chopped
- 12 small new potatoes, parboiled until nearly tender
- 2 tbsp olive oil
- 1 tbsp cayenne pepper
- large pinch of sea salt
- 4 bamboo skewers, soaked in cold water for 30 minutes
- 2 large avocados, halved and stone removed but skin left on
- 30 g dark brown sugar
- 2 tsp fine salt
- 2 tbsp smoked sweet paprika
- 2 tsp ground white pepper
- 660 ml pale beer
- handful coriander sprigs, finely chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tsp sugar
- sea salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
To make the marinade, place the sugar, salt, paprika and pepper in a small bowl and stir to combine well. Rub all over the ribs, then place in a wide dish and pour the beer over the top. Cover and refrigerate overnight.
You will also need to soak the cobs of corn overnight to prevent them burning in their husks as they cook. To do this, simply place the corn in bowl, cover with cold water and stand overnight.
The following day, preheat a charcoal or wood barbecue and allow the flames to die down until the coals are white (see Note). Drain the corn cobs, then place around the coals and cook for 15-20 minutes, turning every 5 minutes.
To make the vinaigrette, combine all the ingredients in a small bowl and set aside.
Meanwhile, stir the soft butter with the chopped jalapeños until well combined.
Toss the parboiled potatoes in a bowl with 1 tablespoon olive oil, the cayenne pepper and salt. Thread 3 potatoes onto each soaked skewer.
Place a metal grill on top of the fire. Drain the ribs, then place on the grill with the potato skewers. Cook for 30 minutes, turning both the ribs and the skewers half way through. Be aware that the fat on the lamb has a tendency to catch, so move them away from the flames if fat is causing them to perk up! When the lamb ribs are nearly done, drizzle the avocado halves with the remaining oil and cook, cut-side down for 5 minutes or until nice and charred.
Remove everything from the barbecue and place on a massive serving platter. Drizzle the vinaigrette over the ribs, and season the avocados. Remove the husks from the corn and slather with the jalapeno butter. Tuck in.
• Build a pyramid with your charcoal and tuck the fire lighter inside. Keep the lid off while lighting, then once the embers turn white and it feel red hot, the barbecue is ready to use.
Photography by Prue Ruscoe. Styling by Lucy Tweed. Food preparation by Leanne Kitchen. Creative concept by Lou Fay.
Jars Cantine orange plate from Williams-Sonoma. Cross napkin from Aura by Tracie Ellis