mouth-tingling lamb riblets

mouth tingling lamb riblets.JPG


 1 kg lamb riblets, cut into individual pieces

6 t Sichuan peppercorns

2 t coriander seeds

2 t fennel seeds

1 t dried chilli flakes

1 t sea salt

2 T light soy sauce

4 T Chinkiang vinegar

4 t brown sugar

1 T grape seed oil

2 shallots, sliced, optional



Steam lamb riblets for 45 mins or until tender, topping up simmering water if needed.

Place Sichuan peppercorns, coriander seeds, fennel seeds, chilli flakes and sea salt in a mortar and pestle and crush to combine. Set aside.

Place brown sugar, vinegar and soy sauce in a small bowl and mix until sugar has dissolved. Set aside.

Heat oil in a wok until smoking. Cook ribs in 2-3 batches for 2-3 mins until golden. Set aside. Add spices to wok and toss until fragrant. Return ribs to wok and toss to combine well with spices. Add vinegar mixture, coat ribs and cook for 1 minute. Serve hot with rice and top with shallots.

Serves 4.

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easy roast leg of lamb

Easy Roast Leg of Lamb by Bent Street Kitchen

This recipe probably got me started doing more roasts because the meat came out quite tender and was great for leftovers.  This cut of meat also has little surrounding and inside fat so I didn't have the experience of seeing all the juices turn waxy on my plate as I often do when I have other cuts of lamb.

I wanted something easy so I used garlic and rosemary because they're ingredients that are readily available all year round. Plus, I love the sweetness of the roast garlic so I tend to throw them in a roast whenever I can.

I relied on Jamie Oliver's slow roast method here and that just guarantees you'll have a super tender roast.



 1 x 2 kg leg of lamb, bone in

1/3 c olive oil

3 garlic cloves, chopped

1 large garlic head, separated but left unpeeled; add 2 heads if you love garlic like I do

1 bunch rosemary, half roughly chopped, other half left in sprigs

sea salt

freshly ground black pepper


Stand lamb at room temperature for 1 hour before cooking. Slash the lamb crosswise at 4 cm intervals on the top side, cutting through the meat no more than .5 cm deep.

Preheat oven to 170 °C.

Combine 50 ml of oil, garlic and chopped rosemary. Place lamb in a roasting pan and season with salt and pepper. Rub oil mixture all over lamb and into incisions. Place garlic bulbs and rosemary sprigs underneath and around the lamb. Add 50 ml of water and cover tightly with aluminium foil. Cook for 3 hours. Remove foil and add 150 ml water. Cook for another hour or until meat falls away from the bone. 

Rest for 15 minutes before serving.

Serves 4-6.

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