About the Dish
In Cheek Bistro, Chef Rishi Naleendra introduces us to the restaurant’s popular Lamb Ribs where he uses roasted spices to add delicious flavour to the dish.
Using the finest Australian lamb, Chef Rishi believes it is perfect for retaining all the flavour from his spices.
- 30g Sweet Paprika
- 5 Cinnamon Sticks
- 8 Cardamon
- 30g Cumin Seed
- 30g Fennel Seed
- 30g Cayenne Powder
- 100g Fine Salt
- 30g Black Pepper
- 30g Oregano
Pan toast the Cinnamon, cardamom, cumin seed, fennel seed and black pepper till nice and fragrant.
In a spice grinder grind everything into a powder and mix it well in a mixing bowl.
Clean the lamb ribs, remove the sinew, spice the lamb thoroughly with the lamb spice.
Vacuum pack the lamb fully and cook in a water-bath at 75c for 12hour.
Once cooked drop the ribs in an ice bath to stop it from carry over cooking.
In a pan use low heat place the ribs with the fat cap side onto the pan and reder the fats off till you get it nice and crispy, place the rendered lamb into the oven and cook at 220c for 4mins, once it’s out glaze the lamb with the lamb glaze lightly and pop it back into the oven for 2 more mins and glaze it one last time.
Dust the ribs with lamb spice.