Ingredients
The following ingredients have 4 Servings
- 2 tbs cumin seeds
- 2 tbs coriander seeds
- 1 tbs fennel seeds
- 1½ tbs olive oil
- 2 x 1kg lamb ribs (or pork ribs)
- 3 star anise
- 2 garlic cloves
- 2 tsp finely grated ginger
- 2 tbs honey
- 1 cinnamon stick
- 1 radicchio (or gem lettuce)
- Handful flat-leaf parsley leaves
- Juice of ½ orange, plus wedges to serve
- Juice of 6 oranges
- 1/3 cup (115g) honey
Instruction
- For the orange glaze, place juice and honey in a saucepan over high heat. Bring to the boil and cook for 12 minutes or until reduced by two-thirds. Set aside.
- Preheat oven to 180°C and grease a large roasting pan. Place cumin, coriander and fennel seeds in a frypan over high heat. Toast 1-2 minutes until fragrant. Using a mortar and pestle, crush to fine powder. Rub 2 tsp oil over lamb and coat in seed mix.
- Place star anise, garlic, ginger, honey, cinnamon and ¼ cup (60ml) water in prepared pan and combine. Add lamb and turn to coat. Cover with foil and roast for 3 hours or until lamb is very tender.
- Increase the oven temperature to 200°C. Line a baking tray with baking paper.
- Remove lamb from star anise mixture and discard liquid. Place lamb in second prepared pan and brush with a little of the orange glaze. Roast, basting with the glaze every 10 minutes, for 30 minutes or until dark golden. Reserve remaining glaze.
- Meanwhile, combine radicchio leaves, parsley, orange juice and remaining oil in a bowl. Drizzle lamb with remaining glaze and serve with salad and orange wedges.
