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.

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.
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.
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.
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.