Chef Todd Erickson Chinese Sticky Lamb Ribs
- Prep time 10Min
- Cook time 2Hr
- Technique Braise, Grill
- Meat Lamb
- Cut Rack
- Serves 2
Tender, braised Australian lamb ribs are seared and slow-cooked in a savory-sweet braising liquid, served alongside a fresh soba noodle salad tossed with a zesty vinaigrette.
Ingredients
Lamb Ribs:
- 2 Australian lamb ribs
- 2 tablespoons sesame oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Rib Braising Liquid:
- 2 cups sake
- 1 cup tamari soy sauce
- 1 cup brown sugar
- 4 cloves garlic, chopped
- ¼ cup celery, chopped
- 1 cup red onion, chopped
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons sriracha
Soba Noodle Salad Vinaigrette:
- 1½ tablespoons rice vinegar
- 1½ tablespoons lime juice
- ¼ cup braising liquid, chilled
- ¼ teaspoon fish sauce
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
Soba Salad:
- 3 cups soba noodles
- 1 fresh pear, julienned
- ¼ cup scallion, slivered
- 1 cup zucchini, julienned
- ¼ cup nori seaweed, thinly sliced
- 2 teaspoons Fresno chiles, thinly sliced
- 2 tablespoons fresh basil, chiffonade
- 2 tablespoons fresh mint, chiffonade
- 2 tablespoons fresh cilantro, chiffonade
- 3 fl oz salad vinaigrette
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Method
Preheat the oven to 375°F. Preheat a medium-sized Dutch oven (large enough to hold the ribs) over medium-high heat with the sesame oil.
Trim excess fat from the lamb ribs and gently score each side. Season liberally with salt and pepper.
Once the oil begins to shimmer, add the ribs and sear on both sides until golden brown. Add the braising liquid, cover the Dutch oven, and transfer to the oven. Braise for 2 hours, or until the ribs reach the desired tenderness. Remove from the oven and set aside until ready to serve.
Rib Braising Liquid: Combine all ingredients in a small saucepan and stir until mixed. Cook over medium heat until the sugar dissolves. Remove from heat and refrigerate until ready to use.
Soba Noodle Salad Vinaigrette: Combine all ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use.
Soba Salad: In a large mixing bowl, combine all salad ingredients and toss lightly to coat with the vinaigrette. Season with salt and pepper and refrigerate until ready to serve.
