Turning Lamb Ribs Into a Crispy Showstopper

Chef Paul Farag shows you how to turn lamb ribs into a crispy showstopper with his Crispy Lamb Ribs and Sakura Tosazu recipe. 

Cut:

Lamb Rib Set / Lamb Belly

MLA Cut Cook Method Icons:

Confit + Press + Fry

TIPS FOR COMMERCIAL KITCHENS

PREP IN ADVANCE:

Steps 1-4 can be prepped in advance, making this recipe quick to finish during service. 

SUITED TO VOLUME CATERING/SERVICE:

Yes.  

KITCHEN EFFICIENCY:

Quick to finish during service; dish can be up in a few minutes.

HOLDING POTENTIAL:

Can be held for days once cooked, especially if vacuum sealed. 

SERVICE STYLE:

Suited to a broad range of venues.  

VERSATILITY:

The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.  

COST ON PLATE:

Low-cost, high-margin option, versatile for both snacks and main courses.

NOTE:

If sous vide isn't an option, you can confit the rib set by submerging it in oil or fat in a tray overnight at 100 degrees.

 

Serves 2-3 people 

Ingredients
1 lamb rib set 
100g salt 
2L of water 

Sakura Tosazu
5g katsuobushi 
125g soy sauce 
70g rice vinegar 
50g Sakura (cherry blossom) puree 

Method
1. Place the lamb in a quick brine for 2 hours.
2. Vacuum seal the rib set and cook at 75 degrees Celsius overnight.
3. To press, place the lamb ribs between two flat trays with a weight on top to press them flat. Refrigerate until set.
4. Once chilled and set, remove the rib set from the bag and cut into vertical strips following the rib bones.
5. Make the Sakura Tosazu sauce by bringing all the ingredients to the boil in a small pot, letting them reduce by about a third, and thickening. 
5. Heat oil in a wok or deep pan to 180 degrees Celsius. Deep-fry the rib fingers for 3 to 5 minutes until golden brown.
6. Toss the fried lamb ribs through the sauce and adjust with salt to taste.