About the Dish
Flavorful lamb spare ribs with the richness and strength of red miso. A new taste of Japanese food that combines traditional Japanese techniques with lamb. Please enjoy the charcoal-grilled rum that goes well with sake and wine.
- 3-4 Lamb spare ribs
- Appropriate amount of olive oil
- 1/2 Cucumber
- 2 Cloves garlic
- 1/4 Llemon
- 10g Sansho oil
- Appropriate amount malt powder
- Each suitable amount
- 1 piece Kumazasa
Red miso base
- 300g Red miso
- 75g Caster sugar
- 60g Mirin
- 30g Sake
- 33g Red wine (Australian Shiraz)
- 20g Dark soy sauce
- 15g Grated garlic
Mix all the red miso base ingredients and let it blend.
Marinate the lamb spareribs (preferably in a vacuum) and refrigerate for at least 48 hours.
Lower the charcoal fire and slowly grill the lamb.
Put olive oil in a frying pan and slowly bake the garlic with the skin on.
Serve all the garnishes and drizzle with olive oil.