Sticky Asian Ribs and Greens
Servings: 4 people
Ingredients
- 1 kg lamb ribs
Marinade
- 1 tbsp lemongrass paste
- 120 grams Leggos tomato paste
- 1 tsp ginger
- 1 tbsp minced garlic
- 1 pinch sea salt
- 1 tsp cumin powder
- 1/4 cup maple syrup
Greens
- 2 bunches bok choy
- 500 grams green beans
- 1 tbsp sesame oil
- 1 tbsp tamari or dark soy sauce
Garnish
- 2 red shallots, chopped in quarters
- 1 red chilli, sliced
- Fresh coriander, roughly chopped
Instructions
- Mix all the marinade ingredients with a whisk and pour over the lamb ribs, rubbing with your hands. Place in the fridge to marinate for a minimum of 4 hours, preferably overnight.
- Remove the ribs out of the fridge 2 hours before you're ready to cook to allow to warm up to room temperature
- Preheat oven to 190°C
- Place ribs onto baking tray together with shallots, chili and fresh coriander and place in the oven to cook for 45 minutes until theyre crispy and sticky
- 10 minutes before your ribs are ready, prepare your vegetables. De-string your beans and cut them into 1cm lengths. Bring a pot of water to the boil and boil the beans for 5 minutes so they're still crisp.
- Cut the ends off the bok choy, wash well and pan fry in 1 tablespoon of sesame oil. Add in the soy sauce and allow to cook for 2 minutes.
- Serve the greens on four plates, top with spare ribs and feel free to garnish with chili and coriander, enjoy.
Notes
Lamb is high fat but both saturated and mono-unsaturated fats so eating it in moderation has many health benefits such as brain function. Lamb is also high in B12, zinc and selenium all of which help with metabolism.
Recipe created by Jessica Lowe, styled by Kate Flower and image shot by Harriet Harcourt