Lamb Spareribs with Pimento Mustard Dressing, Lime Pickled Vegetables
There’s nothing like a delicious, fuss-free recipe that makes you look like the superstar chef you know you already are. This impressive pairing of marinated lamb spareribs and zesty, lime-pickled vegetables is perfect for entertaining guests.
Ingredients
Lamb Spareribs and Marinade
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Lamb Spareribs 3000 g
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Orange juice 300 ml
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Cola 330 ml
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Thyme 5 g
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Rosemary 5 g
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Garlic, whole 20 g
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Paprika Spice 10 g
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Cajun Spice 10 g
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Water 400 ml
Pimento Mustard Dressing
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Red Bell Peppers 300 g
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Lamb Marinade (from above) 300 g
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Orange juice 100 ml
Lime Pickled Vegetables
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Sugar 200 g
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White Turnip, diced
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Carrot, diced 300 g
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Celery, peeled and sliced 200 g
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Shallots wedges 200 g
Before Serving
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Coriander Cress 40 g
Preparation
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Lamb Spareribs and Marinade
- Mix well all ingredients, except the spare ribs, in the mixing bowl.
- Reserve 300gm of marinade for later use (in Pimento Mustard Dressing).
- Put all of lamb spareribs into the mixing bowl and marinate for 12 hours.
- Transfer mixture and lamb into a pot and cook it at low heat till they are tender and soft, but meat should not be falling off the bones.
- Remove meat and let it rest on the insert.
- Reduce the sauce to half.
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Pimento Mustard Dressing
- Roast the red bell peppers at 200 degree celsius for 20mins, then remove skin and seeds.
- Blend roasted pepper into a puree and let it cool.
- Once chilled, mix in the rest of the ingredients.
- Transfer it onto a serving glass or shooter glass.
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Lime Pickled Vegetables
- In a pot, bring water and sugar to boil, add in Lime Seasoning Powder and mix well.
- Put all vegetables in and let it pickle overnight.
- Remove and pat dry before serving.
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Before Serving
- Heat up meat and sauce.
- Serve pickled vegetables onto condiments bowl.
- Place meat on serving board and drizzle sauce over it.
- Served with pickled vegetables and pimento mustard dressing.
- Lastly garnish with coriander cress before serving.
