These ribs are roasted plain, and then covered in a flavourful stir-fried spice mix.
- 1 kg lamb ribs, cut into individual ribs
- 2 tbsp canola oil, plus extra to drizzle
- 1 long red chilli, roughly chopped
- 1 long green chilli, roughly chopped
- ½ onion, sliced
- 2 garlic cloves, roughly chopped
- 1-cm piece ginger, finely shredded
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp Sichuan peppercorns
- salt, to season
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- coriander leaves, to serve
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.
- Preheat the oven to 220°C.
- Toss the lamb ribs in a little oil and place on a wire rack over a baking tray. Roast for about 30 minutes or until well browned, turning after 20 minutes.
- Heat a wok over high heat. Add the oil, chilli, onion, garlic and ginger and toss until very fragrant. Reduce the heat to medium, add another drizzle of oil, then add the cumin seeds, fennel seeds and Sichuan peppercorns and cook until fragrant.
- Add the lamb ribs to the wok and season well with salt, Shaoxing wine and sugar. Toss to coat, then remove from the wok and scatter over some coriander leaves to serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.