Wednesday, 31 August 2016

Father's Day Recipe: Pink Salt Lamb Ribs

Most men I know LOVE ribs. This recipe makes the most of fresh spring lamb, as well as delicious fresh ingredients such as pomegrantate and lemon. 

• 16 lambs rib rack
• 4tbsp labneh
• 4 sprigs parsley (roughly chopped) 
• Crushed pistachio
• 2 Lemon juice and zest
• 4 large sliced Dill Pickle
•  150ml olive oil
• 1 pomegranate (seeds only)

1. For the lamb: season generously with salt and refrigerate for 2 hours. Rinse the ribs in cold water and dry with a cloth. Pre-heat the oven to 100 degrees Celsius. Place the ribs fat side down on a baking tray lined with greaseproof paper, drizzle with vegetable oil and cover with foil. Cook for 8 hours or until the ribs are tender. Leave to cool. Trim any excess fat. 

2. Colour the ribs in a non-stick frying pan on a medium heat, flashing through the oven if necessary. Cut between each rib bone to serve.

3. For the Dressing: mix the lemon juice, zest, pistachios, pomegranates, roughly chopped parsley and olive oil. Adjust the seasoning with salt and black pepper to taste.

4. Plating: Generous table spoon of labneh spread on the plate, stack the ribs evenly 4 or 6 depending on your serving sizes. Then place the sliced dill pickles on top of the rib, and to finish the dish, spoon the dressing over each of the ribs.

Tip: In the restaurant we make all the dill pickles and labneh in house, by doing this you improve the quality of your product. We also make a yoghurt glaze to coat the lamb ribs, this is made by boiling yoghurt and lemon juice and reducing it till it has a glaze like consistency. This cuts through some of the richness that comes from the lamb ribs.

This recipes was kindly shared with us by Quandoo and Double Bay’s Pink Salt. Quandoo is a restaurant booking platform that takes the hassle out of booking meals out. They have some fantastic restaurants perfect to book for Father's Day. Pink Salt in Double Bay is one of Quandoo's top restaurant booking venues. 

Want more recipes like this? Subscribe to our newsletter here...

No comments:

Post a Comment