Green onions, sliced on the diagonal, coriander leaves and sesame seeds
Serving Suggestions
Pickled Vegetables
Shallots
Sesame seeds
Bring lamb ribsto room temperature before starting recipe. Pre-heat wood fired oven or barbeque or oven to 140◦C.
Heat wok over high heat, add sesame oil, followed by garlic, ginger, coriander, green onions, star anise and cinnamon quills. Stirto combine, deglaze wok with Shaoxing wine. Add brown sugar, soy sacue and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place lamb in a gastronome, meatside down, pour over masterstock. Cover with baking paper and foil, place in wood fired oven, oven or barbeque, lid down. Cook for 2 ½ hours.
Drain ribs, reserving masterstock. Strain masterstock back into wok, increase heat to high and cook for 10 minutes or untilreduced and thickened to a glaze. Place ribs back into wok or on barbeque or chargrill plate, cook for 5 minutes, coating with glaze. Turn and baste regularly to prevent burning.
Garnish with shallots, coriander and sesame seeds. Serve with pickled vegetables.