COOKING WITH KATE FAY - LAMB RIBS AND LAMB BACON
Ahead of National Lamb Day in 2022, we invited Platinum Ambassador Chef, Kate Fay into the Beef + Lamb kitchen to cook up a feast using lamb ribs. Kate talked us through how to brine lamb ribs and how to use them on your menu. She demonstrated how to turn brined lamb ribs into deliciously crispy lamb bacon which is a great garnish for your main course lamb dish, or to use atop a lunchtime salad or side salad. Kate shares her recipes and methods below and if you have any questions on cooking lamb bacon or lamb ribs, then let us know and we can put you in touch with Kate.
How to Brine Lamb Ribs
Kate says brining the lamb ribs creates a greater depth of flavour and gives them a lovely tender texture once they are cooked. It also allows you to keep the lamb ribs for longer. Once the ribs are brined, you can then braise them and store in the fridge for 3–4 days.
To brine 5kg lamb ribs:
1 1/2 tablespoon black peppercorns
1 1/2 tablespoon coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
275 gms brown sugar
170 gms flaky sea salt
1 tablespoon pink curing salt, or Himalayan pink salt
6 garlic cloves smashed or sliced
fresh thyme sprigs
4 fresh bay leaves
2 sprigs of fresh rosemary
1 1/2 tablespoons of La Chinata smoked paprika bittersweet
1 tsp cayenne powder
4 L of cold water
Brining method:
Preheat the oven to 180°C. Using a fry pan that can also go in the oven, dry roast the black peppercorns, coriander seeds, fennel seeds and cumin seeds over a medium heat for 2 – 3 minutes. Place the frying pan in the oven until the spices become fragrant (this will take about 4 – 5 minutes). Remove the spices from the oven and add to a large pot along with 1 litre of water, the brown sugar, flaky sea salt and pink curing salt. Bring the brine mixture to the boil whisking to dissolve the salt and sugar. Once they are dissolved add the remaining ingredients. Remove from the heat and add the remaining 3 litres of cold water and allow to cool to room temperature. Place the lamb ribs in a plastic container (do not use a metal container), cover with the brine and marinate in the fridge for 24 hours. Remove from the brine and cook the ribs using the braising method.
Braising method:
Preheat the oven to 180°C. Remove the brined lamb ribs from the brining liquor and place in a large casserole dish with the rib bones facing up. Add enough water into the casserole dish to just cover the ribs and place tinfoil over the container. Place in the oven and cook for 2 - 3 hours until the ribs are tender and cooked through. Remove the ribs from the braising liquor and place on a sheet of baking paper on a flat tray. Place another layer of baking paper over the ribs with another tray on top and a heavy weight to press the ribs. Place in the refrigerator until cooled.
Chef tips:
If you want to make lamb bacon, follow the braising method but remove the rib bones by sliding them out of the meat before pressing and placing in the refrigerator.
Pressing the ribs allows them to keep an even shape which helps when trimming the ribs into even portions for deep frying or slicing to make lamb bacon.
Brining a large batch of ribs will allow you to make several different recipes. Do not braise for longer than 24 hours. Once the ribs are brined, you can then braise them and store in the fridge for 3 – 4 days.
Strain the brine and refrigerate the liquid. The next day you can lift off the fat which can be vac packed and frozen. This can then be reused for finishing sauces adding a great layer of flavour.
Sticky Glazed Spiced Lamb Ribs with a Cucumber and Pear Salad
This deliciously sticky and succulent dish is great served as a shared platter or serve 2-3 ribs as individual portions as an entrée on your menu.
Ingredients:
2-3 brined lamb ribs
Chef tip:: depending on how you are serving allow 2-3 individual ribs per person – once the ribs are brined and braised you should be able to get about 5 individual ribs from each set.
½ cup potato starch
Chef tip: potato starch is used to dust the individual ribs before frying them. It’s gluten free and also makes for a crispier crust rather than a wheat-based flour.
Spiced Seasoning Ingredients:
3 teaspoons Sichuan peppercorns
1 tablespoon coriander seeds
2 tablespoon salt - flaky
1 tablespoon chilli powder
2 teaspoon ground ginger
2 teaspoon onion powder
2 teaspoon garlic powder
2 tablespoon caster sugar
1 1/2 tablespoons of La Chinata smoked paprika bittersweet
Method for seasoning:
For the seasoning, toast the Sichuan peppercorns and coriander seeds in a dry fry pan over medium heat until fragrant - this process brings out the natural oil and yields a better taste. Cool the spices and grind them in to a powder in a mortar and pestal. Mix with the remaining ingredients and store in an airtight container.
Cucumber and Pear Salad Ingredients:
1 cucumber, julienned on a mandolin
1 pear, thinly sliced
2 Tbsp fresh dill, chopped
2 Tbsp fresh mint, chopped
A pinch of salt
A drizzle of Pons wild fennel oil or any herbed oil
Toasted pumpkin seeds
Combine the cucumber, pear, fresh herbs and salt and arrange on a platter or in a salad bowl. Finish with a drizzle of the herbed oil and a sprinkle of toasted pumpkin seeds.
Sticky Fennel and Lime Dressing:
200 mls Giusti white balsamic
150gms caster sugar
pinch of dried fennel or fennel pollen
zest of 2 limes
5gm salt
Add the white balsamic and sugar to a small saucepan and bring to the boil. Turn the heat down and reduce the dressing until it is thickened and slightly sticky. Chill and add the fennel and lime zest.
Method for lamb ribs:
Preheat the oven to 180°C. Remove the brined lamb ribs from the brining liquor in the fridge and place in a large casserole dish with the rib bones facing up. Add enough water into the casserole dish to just cover the ribs and place tinfoil over the container. Place in the oven and cook for 2 - 3 hours until the ribs are tender and cooked through. Remove the ribs from the braising liquor and place on a flat tray. Place a layer of baking paper over the ribs with another tray on top and a heavy weight to press the ribs. Place in the refrigerator until cooled. Remove the pressed lamb ribs from the fridge and cut into even sized individual rib portions.
Chef tip: Pressing the ribs allows them to keep an even shape which helps when trimming the ribs into even portions for deep frying.
Preheat a deep fryer to 180°C.
Dust the ribs in potato starch and deep fry until the outside is crisp, about 2 - 3 mins. Don’t fry for too long as the ribs are already cooked and you want to keep them moist. Add the deep-fried lamb ribs to a large bowl and sprinkle over the spiced seasoning, coating the ribs well.
To serve:
Pile the ribs onto a serving platter alongside the cucumber and pear salad. Alternately you can plate up 2-3 ribs with a garnish of salad as individual entrees. Drizzle the sticky fennel and lime dressing over the lamb ribs and serve with some slices of lime on the side.
Brussels Sprout Waldorf Salad with Lamb Bacon
With Brussels Sprouts in season, there is no better time to create this mouth-watering salad as a lunchtime main course or a side salad on your evening menu. Topped with crispy lamb bacon and fresh seasonal ingredients, this is a great autumn dish to have on your menu.
Serves: 4-6
15 - 20 pieces of crisp lamb rib bacon (see lamb bacon recipe below)
100gms toasted walnuts or candied walnuts
500gm of Brussels sprouts
2 small red apples, julienned
3 celery stalks, peeled and sliced on the angle
100gm shaved or grated Pecorino Romano
1 Tbsp olive oil
1 Tbsp butter
English Mustard Dressing
3 teaspoons hot English mustard
100mls Forvm Chardonnay Vinegar
300mls pouring cream
pinch of salt flakes
pinch of sugar
Whisk all the ingredients of the English mustard dressing together in a small pot and set aside.
Method:
Trim the Brussels sprouts and cut in half. Blanch the Brussels sprouts for 5 minutes, refresh and place on a dry cloth to drain. In a hot fry pan sear the Brussels sprout halves face down in the olive oil and then add a tablespoon of butter and continue to fry over moderate heat until the surface is caramelised. Drizzle over several tablespoons of the English mustard dressing while the Brussels sprouts are still in the pan. Place the Brussels sprouts in a serving bowl and top with the red apple, celery, slices of lamb bacon and shave or grate over the Pecorino Romano.
Lamb Bacon
Have you every thought of making your own lamb bacon to serve on your menu? Once you have mastered the art of making your own lamb bacon you will have a wonderfully delicious garnish to use on your menu.
Ingredients:
2-3 brined lamb ribs or you can cook a larger batch and store in an airtight container to cook later.
Method:
Preheat the oven to 180°C. Remove the brined lamb ribs from the brining liquor in the fridge and place in a large casserole dish with the rib bones facing up. Add enough water into the casserole dish to just cover the ribs and place tinfoil over the container. Place in the oven and cook for 2 - 3 hours until the ribs are tender and cooked through. Remove the ribs from the braising liquor and place on a flat tray. Allow to slightly cool and carefully pull each of the rib bones out of the meat. The de-boned lamb ribs can be stored in the fridge under a weighted tray until you need to make the lamb bacon.
To cook the lamb bacon:
Preheat the oven to 180°C. Slice the de-boned lamb ribs into thin strips of lamb bacon. Place a sheet of baking paper on a flat tray and lay out the sliced deboned lamb rib meat. Place another piece of baking paper on top and then another tray on top to keep the bacon flat while cooking. Place the tray in oven and cook covered and weighted in oven until bacon is crispy. This will take approximately 15 - 20 mins.
Chef tips:
Pressing the lamb bacon as you cook it allows it to keep an even shape and come out thin and crispy.
Make sure you don’t cut the lamb bacon too thin otherwise it will crumble when cooking.
