Braised Lamb Ribs with KOO Peach Halves

Easy

Prep 25 minutes

Cook 2 hours

Serves 3

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 140C 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.