The all tender, all juicy, spice infused ribs. These ribs will have the taste and smell of cumin rushing throughout your entire home. Glazed with some honey for that sticky sweet taste, all wrapped together around tender fall apart pieces of lamb.
Slowly cooking in the oven, slowly rendering its lovely juices out into the open. This ribs is made to be shared. Make it for a crowd, and there will be nothing but smiles.
Ingredients
1.5kg Lamb Ribs
2.5tb of Cumin Powder
1/4 Cup of Honey
2tb of Light Soy Sauce
2tb of Shao Xing Wine
4 Pieces of Star Anise
2te of Five Spice Powder
Aluminium Foil
STEPS
In a bowl combine 1/4 cup of honey, 2.5tb of Cumin Powder, 2tb of Light Soy Sauce, 2tb of Shao Xing Wine, and 2te of Five Spice Powder. Mix well till a paste forms.
Lay out your rack of lamb ribs on a large piece of aluminium foil. Liberally SALT it with salt and pepper on both sides.
Using HALF the spice mixture pour over 1 side of the lamb and begin to massage it. PUT in some LOVE into the lamb and make sure the entire lamb is evenly coated.
Flip the lamb and repeat.
Lay some star anise on top of the lamb.
Wrap up the lamb with aluminium foil and let it marinate overnight in the fridge to really get the flavors in there.
With a fork gently poke some ventilation holes to allow steam to escape from the aluminium foil.
Into a preheated over at 150°C for 4 hours or longer. The longer the more tender the meat.
Remove from over and let it cool in the foil for at least 20 minutes to allow the juices to be reabsorbed for a juicy rack of lamb.
Open up the foil and embrace the aroma and smells. Start to cut up your lamb and plate it up.
DON'T FORGET to scoop up the juices at the bottom of the tray, this makes for a great dipping sauce.
Optional: Chop up some parsley or coriander and sprinkle it over the top for a nice refreshing kick to the lamb. Served perfectly with a bowl of rice or just by itself with some potatoes.
