Recipes

Haddon Rig Merino ribs with Christmas glaze & rosemary salt

By December 19, 2018 February 5th, 2019 No Comments
Recipe by Alanna Sapwell (@alannasapwell), Head Chef, ARC Wine Bar and Dining at Howard Smith Wharves, Brisbane. Alanna travelled to Warren and prepared this amazing dish for the Haddon Rig Christmas party. Safe to say, it was a hit!

Ingredients

This ingredient list made enough master stock and glaze for approximately 60 ribs. Scale it accordingly but you will need enough stock to cover the whole rib sections and plenty of glaze.

• Whole Haddon Rig Merino lamb flaps/breasts (ask your butcher for whole rib sections). Budget for 2-3 ribs per person for a starter.
• 4 cups rice flour
• Cottonseed oil for deep frying
• 8 spring onions
• 4 knobs ginger
• 12 garlic cloves
• 5 oranges
• 10 star anise
• 6 cinnamon sticks
• 6 cloves
• 500ml light soy sauce
• 400ml pale dry sherry
• 2 cups brown sugar
• 2 tsp sesame oil
• 2 cups apricot marmalade
• ½ cup honey
• ½ cup apricot juice
• ½ cup brandy
• 1 cup rosemary leaves
• 2 cups sea salt flakes
• 1 cup coarse salt

Method

Step 1: The Master Stock

You will need:

• 8 spring onions
• 4 knobs ginger, sliced
• 12 garlic cloves, crushed
• 10 strips orange peel, with peeler
• 10 star anise
• 6 cinnamon sticks
• 6 cloves
• 500ml light soy sauce
• 400ml pale dry sherry
• 2 cups brown sugar
• 2 tsp sesame oil
• 4-6 litres cold water

Place all ingredients into a saucepan and simmer lightly for 30 minutes. Let the master stock cool, then strain into a large, heavy saucepan (big enough to fit rib sections) and discard the spices etc.

Step 2: Rosemary Salt

You will need:

• 1 cup rosemary leaves
• 2 cups sea salt flakes
• 1 cup coarse salt

Place rosemary leaves and coarse salt into a food processor. Pulse on and off about 10 times or until the rosemary is blended into the salt and the salt is similar in texture to table salt. It should be damp and look like wet sand. Add the salt flakes to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer into an airtight container.

Step 3: Lamb Ribs

You will need:

• Whole Haddon Rig Merino lamb flaps/breasts (ask your butcher for whole rib sections). Budget for 2-3 ribs per person for a starter.
• 4 cups rice flour
• Cottonseed oil for deep frying

Place master stock in a heavy saucepan and bring up to a simmer. Place whole lamb rib sections in carefully and cover with a cartouche (baking paper) and a pizza tray or plate to keep the ribs submerged. Keep over a low flame so the stock is very lightly simmering. Cook for about 3.5 hours. The ribs will be perfectly cooked when the meat gives when pressed. Once cooked, carefully remove the ribs from the master stock and place on a tray to cool in the fridge overnight. Once cold and set, cut them into individual ribs.

Step 4: Christmas Glaze

You will need:
• 2 cups apricot marmalade
• ½ cup honey
• ½ cup apricot juice
• ½ cup brandy

Place the marmalade, honey and juice into a saucepan over high heat and whisk to combine. Bring to the boil and cook for 5–7 minutes or until thickened slightly. Set aside to cool slightly.

Step 5: Fry ribs and serve

You will need:

• 4 cups rice flour
• Cottonseed oil for deep frying

Heat the cottonseed oil to 180°C. Place the rice flour in a bowl and dust the lamb ribs immediately before frying. Shake off excess flour and fry in the oil for 2-¬3 minutes until the outside is crisp and the meat inside is tender and juicy. Do a few ribs at a time and keep warm on a baking paper lined tray in a 160°C oven while you do the others.

Warm the Christmas glaze. When ribs are finished frying, pile onto a serving plate and drizzle with Christmas glaze. Finish with the rosemary salt.

Lamb ribs with Christmas glaze