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Lamb Spareribs and Marinade

  • Lamb Spareribs 3000 g
  • Orange juice 300 ml
  • Cola 330 ml
  • Thyme 5 g
  • Rosemary 5 g
  • Garlic, whole 20 g
  • Paprika Spice 10 g
  • Cajun Spice 10 g
  • Water 400 ml

Pimento Mustard Dressing

  • Red Bell Peppers 300 g
  • Lamb Marinade (from above) 300 g
  • Orange juice 100 ml

Lime Pickled Vegetables

  • Sugar 200 g
  • White Turnip, diced
  • Carrot, diced 300 g
  • Celery, peeled and sliced 200 g
  • Shallots wedges 200 g

Before Serving

  • Coriander Cress 40 g
  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.