This recipe was inspired by some mutton ribs I had in a chinese restaurant. It's slow roasted with a sprinkle of spices, not so secret!
Recipe posted by Kalpna
Hunan style lamb ribs with secret spices
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Ingredients
Switch to Cup Measures- 1 lamb (rack)
- 1 pinch of salt
- 1 pinch of pepper
- 3 mugs star anise
- 1 teaspoon black peppercorns
- 2 x 2 cm fresh root ginger
- 2 cloves garlic
- 1 splash of shoashing wine
- cumin seeds
- 3 dried red chilli pepper
- ½ teaspoon sesame seeds
Method
- Make sure ribs are dry and sprinkle with salt and pepper on both sides.
- You will need to roast the ribs on a rack with a tray underneath. In the tray place half a pint of water, star anise, Szechuan pepper corns, ginger, garlic and wine.
- Place rack with ribs onto the tray and place in oven and cook for at least 2 to 2 and half hours.
- Meanwhile dry roast cumin seed in a heavy based pan until you smell a nutty aroma an they have become darker colour, add the red chillis, salt to taste and grind up in a spice grinder or if you have the energy in pestle and mortar until you have a fine powder. Add the sesame seeds to this and place in a small bowl ready to sprinkle and dip!
- When the ribs have finished cooking sprinkle cumin spice mix on and allow to rest for as long as you can wait and devaour.
- Also you can dip your ribs into the cumin spice mix if you like it extra spicy.
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