Slow braised lamb ribs with KOO Peach Halves Basting
Lamb ribs 1 rack 12 – 18 bones, skin scored
Sea salt flakes, to taste
Fennel seeds 4 tbsp
KOO Peach Halves 1 tin, drained
Olive oil 2 tbsp
Soy sauce 6 tbsp
Apple cider vinegar 2 tbsp
Zest and juice of 4 limes
Garlic cloves 3, roughly chopped
Cumin seeds 4 tbsp
Lamb, beef or vegetable stock 1L
Onions 2, quartered
Celery 2 stalk, roughly chopped (reserving the leaves)
Lemongrass 2 stalks, bruised
Garlic bulb 1, halved
Coriander seeds 2 tbsp
For the coconut rice
Jasmine rice 2 cups
Coconut milk 1 cup
Water 1 ½ cups
Sea salt 2 tsp
Coriander 1 handful, roughly chopped
For the chopped Asian greens
Coconut oil 2 tbsp
Cumin seeds 1 tbsp
Coriander seeds 1tbsp
Garlic cloves 3, finely sliced
Bok choy 400g, leaves and stalks roughly chopped
Sugar snaps 200g, halved lengthways
Juice and zest of 1 lime
For the KOO Peach Halves salsa
KOO Peach Halves 1 tin, drained and roughly chopped
Cucumber 1, deseeded and roughly chopped
Chilli 1, deseeded and finely chopped
Coriander and mint 1 large handful each, roughly chopped
Place the lamb ribs skin side up, in a large roasting tray and rub the salt and half of the fennel seeds over the surface. Place under a preheated hot grill to crisp up the skin – make sure to keep an eye! This should take 10 – 12 minutes.
Blend the KOO Peach halves, 1 tbsp fennel seeds, liquids, lime zest and juice, garlic cloves and half of the cumin seeds in a food processor or with a stick blender. Adjust the seasoning should it be necessary with salt and lime juice.
Remove the ribs from the oven and pour the stock around the ribs. Add the remaining ingredients to the roasting tray. Brush the ribs with some of the KOO Peach Halves basting. Return the lamb to a 140C preheated oven, uncovered, and cook for 1 ½ hours, basting the ribs every 20 – 25 minutes. Once cooked, it should be soft, the skin sticky and crispy and just about to fall off the bone.
Make the coconut rice by combining all the ingredients, except the coriander, in a large saucepan or pot. Place over high heat to bring up the boil. Once boiling, reduce to a simmer for 15 minutes.
Cover with a lid, turn the heat off and leave to steam for 5 minutes. Stir in the fresh coriander and season with a little salt if necessary.
Just before serving, make the Asian greens: heat the coconut oil in a large non-stick pan or wok. Add the seeds until they are toasted and begin to sputter. Follow with the garlic and cook for 1 minute or until brown and fragrant. Toss the bok choy, reserved celery leaves and sugar snaps through the oil until just cooked. Dress with the lime zest and juice and a splash of soy sauce.
Combine the ingredients for the salsa in a small bowl with a little olive oil, and adjust the seasoning to your taste with lime juice and sea salt.
Slice the lamb into individual ribs and serve on a bed of rice and greens, topped with KOO Peach Halves salsa.