Ingredients
Directions
- 1
Add master stock, bouquet garni and lamb ribs to a pot, bring to a boil, then reduce to simmer. 1 hr for tender with bite, 2 hours for super tender falling off the bone.
- 2
Remove ribs and allow to cool until ready to serve.
- 3
For the glaze, mix all ingredients together in a bowl.
- 4
For the spice crumb, lightly toast sesame seeds, and allow to cool. Toast all remaining ingredients then blitz or crush into a chunky crumb. Add your sesame seeds back to the mix.
- 5
Add oil and salt to a hot frying pan, and get the lamb ribs crispy on all sides.
- 6
Reduce heat to medium, and add glaze, allowing to reduce and coat the ribs.
- 7
Serve on a platter, pour over remaining glaze from the pan, followed by the spice mix and top with spring onion.
- 8
Consume with hands.
