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Lamb Spareribs with Pimento Mustard Dressing, Lime Pickled Vegetables

Lamb Spareribs with Pimento Mustard Dressing, Lime Pickled Vegetables – - Recipe

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.

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Ingredients

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Lamb Spareribs and Marinade

Pimento Mustard Dressing

Lime Pickled Vegetables

Before Serving

  • Coriander Cress 40.0 g

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.

...

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.
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