Ingredients

The following ingredients have 4 Servings
  • 1.5 kg trimmed lamb rib racks (about 4)
  • 2 litres (8 cups) chicken stock
  • 80 ml (1/3 cup) light soy sauce, plus extra to season
  • 8 spring onions, 6 cut into batons, 2 cut into julienne
  • ½ head of garlic, cloves halved
  • 30 gm ginger, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 2 onions, thinly sliced
  • 2 long red chillies, sliced
  • 2 tbsp gochujang (see note)
  • 2 tbsp sake
  • 1½ tsp white (shiro) miso paste (see note)
  • 1 tbsp yuzu juice, or to taste (see note)
  • To serve: toasted white sesame seeds
  • To serve: steamed rice (optional)

Instruction

  • Place lamb ribs uncovered on a wire rack in the refrigerator overnight. This dries the meat, intensifies the flavour and helps with rendering.
  • Bring stock to the boil in a large saucepan. Add soy sauce, spring onion batons, garlic and ginger and season to taste with white pepper. Reduce heat to low-medium and simmer for 30 minutes to develop flavours. Add ribs, weight with a small plate so ribs are submerged and simmer until very tender (2½-3 hours). Transfer ribs to a tray and refrigerate until cold (1-2 hours). Strain stock through a fine sieve and reserve 125ml (freeze remaining stock for another use).
  • Meanwhile, heat a barbecue to medium-high. Slice lamb ribs into 2-rib portions, place in a disposable foil tray, cover with foil, place on barbecue and cook until excess fat renders (30-40 minutes).
  • Meanwhile, heat oil in a large frying pan over medium heat (you can also do this on the barbecue). Add onion and chilli and stir until onion softens (6-8 minutes). Add gochujang and stir until fragrant (1 minute). Add reserved lamb stock, bring to a simmer and simmer until reduced by half (3-4 minutes). Add sake and miso paste, and simmer until reduced but still saucy (2-3 minutes). Add yuzu juice, season to taste with extra soy sauce and set aside.
  • Remove ribs from tray and grill on barbecue, turning occasionally, until charred (1-2 minutes). Drizzle ribs with sauce, scatter with julienned spring onions and sesame seeds, and serve with steamed rice.