About the Dish
From Chef Kurt Sombero of Meatsmith Little India comes barbecue Lamb Ribs, with a unique Indian twist.
The lamb ribs are first marinated for 36 hours, smoked for 8 hours and then grilled with a berry glaze. Spices are also used to give the ribs a distinct kick.
Ingredients
Main
- 8 whole Lamb Ribs
Brine
- 1000ml Salt
- 500g Cold Water
- Natural Yoghurt
- 1/2 Lemon, squeezed
Berry Glaze
- 50g Dried Cranberries
- 50g Saltaners
- 50g Goji Berries
- 5g Dried Blueberries
- 5g Dehydrated Lemon Zest
- 200ml Dehydrated Orange Zest
- 15ml Water to cover
- 10ml Red Wine Vinegar
- 2tbsp Malt Vinegar
- 1tbsp Pommery Seeded Mustard
- 1tbsp Castor Sugar
- Honey
- Salt to taste
Cumin Spice Rub
- 30g Sumac
- 2g Dried Oregano
- 2g Dried Thyme
- 25g Fried Dry Curry Leaves
- 2g Salt 1g Hing Powder
- 7g Garam Masala
- 15g Roasted White Sesame Seeds
- 15g Roasted Black Sesame Seeds
- 5g Brown Sugar
- 10g Ground Roasted Cumin
Mint Raita
- 250g picked Mint leaves
- 200g Natural yoghurt
- 100g Mayonaise
- Salt to taste
Directions
Brine
-
1
Mix all together and place lamb ribs in and brine for 36 hrs
Berry Glaze
-
1
Place all dry ingredients into sauce pan with water and simmer gently over low heat until soft and tender. May need to add small amount of water if the ingredients stick to the side of pan or beginning to dry. Once soft and tender, add in honey, sugar and vinegar and cook until reduced. Remove from heat and puree until smooth. Fold in mustard and season to taste with salt:
Cumin Spice Rub
-
1
Mix well together in mortar and pestel.
Mint Raita
-
1
Blanch mint leaves in boiling water and refresh in ice cold water. Blend together with Yoghurt and mayonnaise. Season to taste with salt.
Main
-
1
Clean cartilage bone out carefully leaving rib bones in place. Brine lamb ribs for 36hrs in chiller. Remove ribs from brine, pat dry with paper towel.
-
2
Brush rib with glaze before placing into smoker. Place on rack in Smoker at 105 degrees centigrade. Smoke for 6 – 8 hrs until rib bone gives from the meat.
-
3
Remove from Smoker and allow it to cool. Reheat lamb rib on open flame grill and bbq use berry glaze on ribs to caramelise the ribs while grilling. Once good colour and char remove from grill dust with Cumin spiced rub and cut into fingers along bone line and serve mint yoghurt.
Chef's Notes
The Barberry Glaze has been replaced with a berry glaze as since Covid 19 we have found it hard to get supply.
